Eggplant Pamigiana

Eggplant Parmigiana (Thank you Pat for bringing it in last Saturday and Brandi for typing it)

Makes 4 servings

• 1 Eggplant (about 1½ pounds), pared and sliced ½ inch thick • 1 Egg white, lightly beaten with 2 Tbsp. water • ½ cup seasoned Italian bread crumbs • 1 cup reduced-fat spaghetti Sauce • ¾ cup shredded fat-free mozzarella cheese • 3 Tbsp. grated Parmesan cheese

Instructions:

Preheat oven to 375 degrees.  Spray 2 baking sheets with non-stick cooking spray. Coat eggplant slices with egg white, then breas crumbs.  Aranage on 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 ¼ cup sauce over bottom of 8x8 baking dish.  Arrange half the eggplant in a singel layer over sauce; top with half of the remainign sauce, then half the cheeses.  Repeat layers.  Bake, coverd, unil heated through and cheese is meled, 30-40 minutes.