Eggplant Parmigiana

Thanks Marci for this great recipe!

Eggplant Parmigiana

(makes 3 servings:3 pts per serving)

-1 eggplant (about 1 1/2 lbs), pared and sliced 1/2" thick

-1 egg white, lightly beaten with 2tbs water

-1/2 c seasoned Italian bread crumbs

-1 c reduced fat spaghetti sauce

-3/4c shredded fat-free mozzarella cheese

-3tbs grated Parmesan cheese

Preheat oven to 375". Spray 2 baking sheets with non stick cooking spray. Coat eggplant slices with egg white, then bread crumbs. Arrange on p prepared baking sheets; bake 30 minutes. Turn slices over; bake until browned on both sides, 10 minutes longer. Remove from oven; leave oven on.

Spread 1/4 c sauce over bottom of 8x8" baking dish. Arrange half the eggplant in a single layer over sauce; top with half of remaining sauce, then half of the cheeses. Repeat layers. Bake, covered, until heated through and cheese is melted, 30-40 min

Nutrition Info: 193 calories, 3g fat, 4.3 g fiber