Categories: Main Dish

Ingredients

• 2 eggplants (about 2 lbs)
• 3 egg whites
• 3 T water
• 1 c fine dry breadcrumbs
• 1/2 fresh grated Parm cheese
• 1/2 t. salt
• 1/2 t. pepper
• 1/4 c. slivered fresh basil
• 2/5 cups tomato sauce
• 3/4 cup grated parm cheese

Directions

1. @ 400.

2. Coat 2 baking sheets and an 8×11 baking dish w. nonstick spray.

3. Cut eggplants crosswise into 1/4 inch slices.

4. Whisk egg whites and water in a shallow dish until frothy. Combine breadcrumbs, 1/4 cup Parm, S&P in another shallow dish.

5. Dip eggplant slices into the egg-white mixture, then coat w. crumb mixture.

6. Arrange the egplant slices in a single layer on the prepared baking sheets.

7. Bake for 15 mins, turn slices over and bake until crisp and golden, 15 mins longer.

8. Stir basil into tomato sauce.

9. Spread 1/2 cup of sauce in the bottom of the prepared baking dish.

10. Arrange half the slices over the sauce, overlapping slightly.

11. Spoon 1 cup remaining sauce over eggplant and top with rest of cheese. Bake until cheese is bubbly.

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