Eggplant Parmesan

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Eggplant Parmesan
3 egg whites lightly beaten
1/4 cup water
2 small eggplants, cut horizontally into 1/4-inch thick slices
1/3 cup all-purpose organic flour
1 1/2 cups dried Italian bread crumbs
1/2 teaspoon of Italian seasoning
1 can (28 ounces) low-sodium crushed tomatoes
1 1/2 cup shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese

1. Preheat oven to 400*F. Spray 2 baking sheets with vegetable cooking
   spray. In a shallow dish, combine the egg whites and water.

2. Dredge eggplants in flour, tap off excess. Dip slices in egg white
   mixture, turning to coat and allowing excess to drip back into bowl.
   Coat eggplant with bread crumbs.

3. Place eggplant in a single layer on prepared baking sheets. Bake, turning
   once until golden and tender, but not crisp, for about 30 minutes.

4. In a small bowl combine tomatoes with Italian seasoning. Spread a layer
   of tomatoes in bottom of an 8-inch square baking dish. Place a layer of
   eggplant over tomatoes, sprinkle with 1/3 of mozzarella. Repeat layering
   with remaining ingredients. Sprinkle the Parmesan on top.

5. Bake until heated through for about 15 minutes. Place dish on wire rack
   to cool slightly. (Serves 8)

Health Check!
A. Baking instead of frying reduces the calories
B. Using egg whites intead of whole eggs, cuts the cholesterol
C. Only 5 grams of fat per serving!