“You’ll get a healthy dose of phyto-nutrients with this delectable dish!”

INGREDIENTS

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 a 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.