Eggplant Parmesan

Ingredients

• 1 cup dry breadcrumbs
• 1/2 cup (2 ounces) finely grated fresh Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 tablespoon dried Italian seasoning
• 1 teaspoon salt-free lemon pepper
• 1/2 teaspoon salt
• 2 (1-pound) eggplants, each peeled and cut crosswise into 6 slices
• 1 cup all-purpose flour
• 2 large egg whites, lightly beaten
• 1 large egg, lightly beaten
• Cooking spray
• 1 (25.5-ounce) jar fat-free marinara sauce
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 3 cups hot cooked angel hair pasta (about 6 ounces uncooked pasta)

Preparation

1. Preheat oven to 350°.
2. Combine first 6 ingredients in a shallow dish. Dredge eggplant slices in flour. Combine egg whites and egg. Dip eggplant slices in eggs; dredge in the breadcrumb mixture. Arrange eggplant slices in a single layer on a jelly-roll pan coated with cooking spray. Bake at 350° for 25 minutes. Pour the sauce evenly over eggplant slices; sprinkle with cheese. Bake an additional 10 minutes or until cheese is melted. Serve over pasta.