Baked Eggplant Parmesan

• 2 large eggplants, cut into 1/2-inch thick slices
• 4 egg whites (or 1/2 cup egg beaters)
• 2 cups breadcrumbs, fat free (or, make your own using whole wheat bread)
• 1/4 cup parmesan cheese, grated
• 1 teaspoon garlic powder
• 2 teaspoons dried basil
• 24 -28 ounces no-salt-added tomato sauce
• 1 cup low-fat ricotta cheese
• 2 cups part-skim mozzarella cheese, shredded low-fat

1. Set sliced eggplant aside. Lightly beat egg whites in a large bowl and place bread crumbs, parmesan, garlic and basil in another large bowl.
2. Dredge eggplant slices in the egg whites then bread crumbs on both sides. Place the breaded slices on a baking sheet coated with cooking spray.
3. Bake eggplant on each side for about 20 minutes or until easily pierced with a fork. Spread about half of the tomato sauce on the bottom of an 9 X 13 baking dish. Layer about half of the eggplant slices on top of the sauce.
4. Spread all of the ricotta cheese on top of the eggplant slices and top with about 1.5 cups of mozzarella. Use the remaining eggplant slices and place on top of the mozzarella.
5. Cover with remaining sauce and sprinkle with remaining mozzarella. Bake uncovered for 25-30 minutes at 350, cheese should be melted and bubbly.

eggplants, egg whites, breadcrumbs, parmesan cheese, garlic, basil, salt, lowfat ricotta cheese, mozzarella cheese

Taken from www.food.com/recipe/baked-eggplant-parmesan-360807 (may not work)