Spicy Eggplant Parmesan

• 3/4 cup Italian-seasoned breadcrumbs
• 1 cup grated fresh Parmesan cheese, divided
• 1 teaspoon dried Italian seasoning
• 2 garlic cloves, minced
• 2 large egg whites, lightly beaten
• 1 large egg, lightly beaten
• 1 (1 1/3-pound) eggplant, peeled and cut into 1/4-inch-thick slices
• Cooking spray
• 1 (26-ounce) jar light tomato-basil pasta sauce
• 1/2 teaspoon crushed red pepper
• 1/2 cup (2 ounces) shredded part-skim mozzarella cheese

1. Place a baking sheet inside oven, and preheat oven to 400u0b0.
2. Combine breadcrumbs, 1/2 cup Parmesan, Italian seasoning, and garlic in a shallow dish. Combine egg whites and egg in a separate shallow dish. Dip eggplant slices in egg; dredge in breadcrumb mixture.
3. Remove pan from oven; coat with cooking spray. Arrange eggplant on pan; coat with cooking spray.
4. Bake at 400u0b0 for 17 minutes or until golden.
5. Reduce oven temperature to 375u0b0.
6. Combine pasta sauce and crushed red pepper, and spread 1/2 cup evenly into a 13 x 9-inch baking dish coated with cooking spray. Arrange eggplant slices over pasta sauce. Spread remaining pasta sauce evenly over eggplant; sprinkle with remaining 1/2 cup Parmesan and mozzarella.
7. Bake at 375u0b0 for 25 minutes or until bubbly and cheese melts.

italianseasoned breadcrumbs, parmesan cheese, italian seasoning, garlic, egg whites, egg, eggplant, cooking spray, pasta sauce, red pepper, mozzarella cheese

Taken from www.myrecipes.com/recipe/spicy-eggplant-parmesan (may not work)