Eggplant Parmesan

• 2 Tbsp. water
• white from 1 large egg
• 1/2 c. packaged seasoned dried bread crumbs
• 1 large eggplant (1 1/4 lb.), sliced in 1/3-inch thick rounds
• vegetable cooking spray
• 2 c. low-fat spaghetti sauce
• 1 1/2 c. shredded nonfat Mozzarella cheese (6 oz.)
• 1/4 c. grated Parmesan cheese

1. Heat oven to 425u0b0.
2. Have ready wire rack(s) on a cookie sheet and lightly greased shallow, oval baking dish.
3. Put egg white and water into a shallow dish and beat with a fork until egg is well broken up.
4. Spread bread crumbs on waxed paper.
5. Dip eggplant in egg mixture, then bread crumbs to coat.
6. Put slices on rack. Spray lightly with vegetable cooking spray.
7. Bake about 30 minutes until tops are golden brown.
8. Turn slices over and spray again. Bake 10 to 15 minutes, until tops are golden brown and crisp and centers are soft.

water, white from, bread crumbs, eggplant, vegetable cooking spray, lowfat spaghetti sauce, mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=777583 (may not work)