Eggplant Parmesan

Yield: 8 servings

Ingredients

• 1/2  cup  dry white wine
• 1  tablespoon  dried basil
• 1  tablespoon  dried oregano
• 4  (8-ounce) cans no-salt-added tomato sauce
• 1  (28-ounce) can no-salt-added whole tomatoes, undrained and chopped
• 1  (6-ounce) can tomato paste
• 2  garlic cloves, minced
• 2  (1-pound) eggplants, cut crosswise into 1/4-inch slices
• 1/4  cup  water
• 3  egg whites, lightly beaten
• 1 1/4  cups  Italian-seasoned breadcrumbs
• 1/4  cup  grated Parmesan cheese
• Vegetable cooking spray
• 3  cups  (12 ounces) shredded part-skim mozzarella cheese
• Fresh oregano sprigs (optional)

Preparation

Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes.

Place eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well; blot dry with paper towels. Combine 1/4 cup water and egg whites in a shallow bowl. Combine breadcrumbs and Parmesan cheese; stir well. Dip eggplant in egg white mixture, and dredge in breadcrumb mixture.

Place half of eggplant on a baking sheet coated with cooking spray, and broil 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside.

Spread half of tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of eggplant over sauce; top with half of mozzarella cheese. Repeat layers with remaining sauce, eggplant, and cheese.

Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes before serving. Garnish with fresh oregano sprigs, if desired.

Nutritional Information

Calories:

298 (26% from fat)

Fat:

8.5g (sat 5g,mono 2.2g,poly 0.4g)

Protein:

19.2g

Carbohydrate:

38.8g

Fiber:

2.6g

Cholesterol:

27mg

Iron:

2.8mg

Sodium:

818mg

Calcium:

422mg