Prep Time
13 Mins
Cook Time
42 Mins
6 servings (serving size: 1 1/2 cups)

Serve over whole wheat spaghetti or steamed spaghetti squash.

How to Make It

Step 1

Place a baking sheet inside oven, and preheat oven to 400°.

Step 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.

Step 3

Remove pan from oven; coat with cooking spray. Arrange eggplant on pan; coat with cooking spray.

Step 4

Bake at 400° for 17 minutes or until golden.

Step 5

Reduce oven temperature to 375°.

Step 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.

Step 7

Bake at 375° for 25 minutes or until bubbly and cheese melts.

Oxmoor House Healthy Eating Collection

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