Serve over whole wheat spaghetti or steamed spaghetti squash.
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
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
How to Make It
Place a baking sheet inside oven, and preheat oven to 400°.
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.
Remove pan from oven; coat with cooking spray. Arrange eggplant on pan; coat with cooking spray.
Bake at 400° for 17 minutes or until golden.
Reduce oven temperature to 375°.
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.
Bake at 375° for 25 minutes or until bubbly and cheese melts.