⅓ cup(s), Italian-style
Grated Parmesan cheese
2 egg white(s), large, lightly beaten
Canned tomato sauce
Part-skim mozzarella cheese
½ cup(s), shredded, shredded
- Preheat oven to 350°F. Coat an 8- x 8- x 2-inch baking dish with cooking spray; set aside.
- Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder together in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends. Slice eggplant into 1/2-inch-thick slices.
- Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 minutes.
- Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve.