Recipe - Eating Wellseggplant Parmesan

2 Egg plant; (about 2 lbs
total)
3 Egg whites
1 cup Fine dry bread crumbs
One half cup Fresh ground Parmesan cheese
One half teaspoon Salt
One half teaspoon Fresh ground black pepper
One half cup Slivered basil leaves
1 One half cup Low fat pasta sauce
Three fourths cup Grated partskim mozzarella
cheese

Preheat oven to 400 degree. Lightly oil two baking sheets or coat them with
nonstick cooking spray. Also oil or spray a 8by11One half inch baking dish,
Set aside.

Cut eggplant crosswise into One fourth inch slices. In a shallow dish whisk egg
whites with 3 tablespoon water until frothy. In another shallow
dish,combine breadcrumbs,One fourth cup of the Parmesan cheese,salt and pepper.
Dip eggplant slices into the egg white mixture, then coat with bread crumb
mixture. Arrange the egg plant in a single layer on the baking sheets. Bake
for 15 minutes, turn over and bake 15 minutes longer, or until crisp and
golden.

Stir basil into pasta sauce.Spread about One half cup of the sauce in the bottom
of the baking dish. Arrange half of the eggplant slices over the sauce,over
lapping slightly. Spoon 1 cup of the sauce over the eggplant and sprinkle
with half of the mozzarella. Add another layer of the eggplant and top with
remaining sauce,mozzarella and Parmesan. Bake uncovered,until sauce bubbles
and top is golden. About 15 to 20 minutes

Recipe by: Eating Well

Posted to MCRecipe Digest V1 #1008 by "tautog78@yahoo.com"
tautog78@yahoo.com on Jan 13, 1998