Eggplant Parmigiana

Eggplant Parmigiana, thank you Cindy.
POINTS® value 3; Servings 4Preparation Time 15 min - Cooking Time 30 min Level of Difficulty Moderate

Ingredients
1 serving cooking spray (5 one-second sprays per serving) 1/3 cup seasoned bread crumbs, Italian-style 1 Tbsp grated Parmesan cheese 1 tsp Italian seasoning 1/4 tsp garlic powder 1 medium eggplant(s) 2 large egg white(s), lightly beaten 1 cup canned tomato sauce 1/2 cup part-skim mozzarella cheese, shredded
Instructions
1. Preheat oven to 350°F. Coat an 8 x 8 x 2-inch baking dish with cooking spray; set aside.
2. Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder together in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends. Slice eggplant lengthwise into 1/2-inch-thick slices.
3. Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 minutes.
4. Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve.