Baked eggplant Parmesan

Baked eggplant Parmesan

Prep: 30 minutes Cook: 20 minutes Makes: 6 servings

3 egg whites, lightly beaten
3 tablespoons fat-free milk
1 cup panko crumbs
3 tablespoons flour
1/2 teaspoon Italian seasoning
1/2 medium eggplant, cut into 12 ( 3/8 -inch) slices
1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 cup sliced mushrooms
1 can (14.5 ounces) no-salt-added whole tomatoes
1 can (8 ounce) no-salt-added tomato sauce
1 can chopped, peeled, seeded tomatoes
1/4 cup chopped fresh basil
1/2 teaspoon salt
2 tablespoons shredded Parmesan cheese

Heat oven to 425 degrees. Combine egg whites and milk in a shallow plate.
Combine panko crumbs, flour and seasoning in another shallow plate. Dip
eggplant slices in egg white mixture, turning to coat, then in crumb
mixture, turning to coat. Arrange in a single layer in a lightly oiled
baking sheet with sides. Spray top of each slice generously with olive oil
cooking spray. Bake 10 minutes or until golden. Turn slices; spray again.
Bake until slices are golden and crisp, 10-12 minutes.

Meanwhile for sauce, heat the oil in medium saucepan over medium-high heat.
Add onion and garlic; cook, stirring, until onion is tender. Add mushrooms;
cook, stirring, until mushrooms are tender, 3-4 minutes. Add whole tomatoes,
breaking them apart with a spoon. Stir in tomato sauce, chopped tomatoes,
basil and salt. Simmer 15 minutes.

Arrange 2 eggplant slices on each plate. Top with ½ cup sauce. Sprinkle
lightly with cheese.

Nutrition information

Per serving: 140 calories, 17% calories from fat, 3 g fat, 1 g sat fat, 1 mg
cholesterol, 22 g carbs, 7 g protein, 215 mg sodium, 4 g fiber