2 eggplants
1/4 cup fat free egg substitute or 4 egg whites
1/2 cup dried bread crumbs
1 cup unbleached flour
1/2 cup lowfat grated Parmesan cheese
1 cup lowfat grated cheese
Sauce:
32 ounces unsalted tomatoes, crushed
8 ounces tomato paste
1 onion, chopped
2 1/2 teaspoons garlic, crushed
3 teaspoons Italian seasoning
1/4 teaspoon black pepper
1/4 teaspoon red pepper
Combine all of the sauce ingredients in a saucepan and stir well. Bring the mixture to a boil over high heat. Reduce heat to low, cover and simmer for 15 to 20 minutes. Set aside. Cut the ends off the eggplants. Cut each eggplant crosswise into 10 slices. Place the egg substitute or egg whites in a shallow bowl. Combine the bread crumbs, flour and Parmesan cheese in another shallow bowl. Dip the eggplant slices first in the egg substitutes or egg whites and then in the bread crumb mixture. Coat a large baking sheet with nonstick cooking spray nonfat and place the eggplant slices on a pan. Bake at 400F for 15 to 20 minutes. Coat a 9 x 13 inch baking pan with nonstick cooking spray. Transfer the eggplant slices to the pan. Pour the sauce over the eggplant slices and sprinkle with the mozzarella and the remaining 1/2 cup of Parmesan cheese. Bake at 400F for 4 to 7 minutes. 10 servings.
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