* Exported from MasterCook *

                          Eggplant Parmesan

Recipe By     : Crazy Plates
Serving Size  : 8     Preparation Time :0:00
Categories    : Beans 4 Points Per Serving

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  dry bread crumbs -- unseasoned
     1/3           cup  grated parmesan cheese
  2          teaspoons  dried basil
  4                     egg whites
     1/2      teaspoon  salt
  2             medium  eggplants -- about 2 pounds, unpeeled, each cut crosswise 
                        into 8 slices
                        vegetable cooking spray -- or olive oil spray
  3               cups  low-fat spaghetti sauce
  1                cup  part skim milk mozzarella cheese -- shredded
  2        tablespoons  fresh parsley -- chopped

In a shallow bowl, combine bread crumbs, parmesan cheese, and basil. Mix well. 
In another shallow bowl, lightly beat together egg whites and salt. Working one at a 
time, dip eggplant slices into egg whites, then into crumb mixture. 
Turn to coat both sides with crumbs. 
Place slices on 1 large or 2 small baking sheets that have been sprayed with 
non-stick spray. 
Spray tops of slices lightly with olive oil cooking spray. Bake at 400ºF 
for 15 minutes. Remove eggplant slices from oven, turn them over, and spray again 
with cooking spray. Return to oven and bake for 15 more minutes. 
To assemble casserole, spoon 1 cup pasta sauce over bottom of  9 x 13 inch baking 
dish. 
Top with 1/2 eggplant slices. Spoon another 1 cup sauce over eggplant,
followed by 1/2 mozzarella. Repeat layering with remaining eggplant slices, 
sauce, and mozzarella. 
Sprinkle parsley over top. Return to oven and bake, uncovered, for 20 minutes, until 
cheese is completely melted and sauce is bubbly. Serve immediately!

Description:
  "4 Points Per Serving"
Source:
  "Barbara F."

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Per serving: 192 Calories (kcal); 6g Total Fat; (26% calories from fat); 11g Protein; 
25g Carbohydrate; 10mg Cholesterol; 860mg Sodium
Food Exchanges: 1 Grain Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 
0 Other Carbohydrates