EggPlant Parmigiana

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filed under Main Dishes

Main Dishes
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 137 (7% DV)
Fat: 3g (5% DV)
Carbohydrates: 19g (6% DV)
Protein: 9g (19% DV)
Ingredients:  Makes 2 servings

Tip: For nutritional information on all the ingredients in EggPlant Parmigiana just click on each ingredient name. Then adjust the serving size for any EggPlant Parmigiana ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Preheat oven to 350F. Coat a 9 x 13 inch baking dish with cooking spray,
set aside.
Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder
in a medium size bowl, set aside. Remove skin from eggplant and trim off
ends; slice eggplant into 1/2 inch thick slices.
Dip eggplant first into egg whites and then into bread crumb mixture. Bake
eggplant on a nonstick cookie sheet until lightly browned, about 20 - 25
minutes, flipping once.
Place a layer of eggplant on bottom of prepared baking dish, then add 1/3
of the tomato sauce/crushed tomatoes and 1/3 of mozzarella cheese. Repeat
with 2 more layers in the same order. Bake until the cheese is melted and
sauce is bubbling, about 10 minutes more.
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