Eggplant Parmigiana

• 1 medium-size eggplant
• 2 egg whites, lightly beaten
• 2 c. fresh bread crumbs
• 1 Tbsp. olive oil
• 3 cloves garlic
• 1 medium onion, sliced
• 1 can crushed tomatoes
• 1 tsp. basil
• 4 oz. part-skim Mozzarella cheese, shredded
• 1/2 tsp. oregano
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. sugar
• 1 (15 oz.) light Ricotta
• 1/4 c. grated Parmesan cheese

1. Cut eggplant in half lengthwise then crosswise in 1/4-inch slices.
2. Coat cookie sheet with cooking spray.
3. Dip eggplant in egg whites, then bread crumbs to coat.
4. Place on cookie sheet and drizzle with oil.
5. Wrap garlic and onion in foil and place on cookie sheet.
6. Bake at 375u0b0 for 40 minutes, turning eggplant once. Mix the tomatoes, basil, oregano, salt, pepper and sugar in a non-stick medium saucepan.
7. Bring to a boil.
8. Remove garlic and onion from oven; squeeze garlic from skin into tomato mixture; add the onion.
9. Lower heat; simmer 15 minutes.
10. Spread 3/4 cup sauce evenly over bottom of 9 x 13-inch baking pan.

eggplant, egg whites, bread crumbs, olive oil, garlic, onion, tomatoes, basil, mozzarella cheese, oregano, salt, pepper, sugar, light ricotta, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=254179 (may not work)