This traditionally high fat entrée is baked and uses low-fat cheese making it much healthier! Plus, you’ll get a healthy dose of phytonutrients.
2 large eggplants, cut into 1/2-inch thick slices
4 egg whites or 1/2 cup egg beaters
2 cups fat free bread crumbs (or, make your own using whole wheat bread)!
1/4 cup grated parmesan cheese
1 tsp garlic powder
2 tsp dried basil
24-28 oz no salt added tomato sauce
1 cup low-fat ricotta cheese
2 cups shredded low-fat part-skim mozzarella
Set sliced eggplant aside. Lightly beat egg whites in a large bowl and place bread crumbs, parmesan, garlic and basil in another large bowl.
Dredge eggplant slices in the egg whites then bread crumbs on both sides. Place the breaded slices on a baking sheet coated with cooking spray.
Bake eggplant on each side for about 20 minutes or until easily pierced with a fork. Spread about half of the tomato sauce on the bottom of an 9 X 13 baking dish. Layer about half of the eggplant slices on top of the sauce.
Spread all of the ricotta cheese on top of the eggplant slices and top with about 1.5 cups of mozzarella. Use the remaining eggplant slices and place on top of the mozzarella.
Cover with remaining sauce and sprinkle with remaining mozzarella. Bake uncovered for 25-30 minutes at 350, cheese should be melted and bubbly.