[Abinsmom]

We love eggplant! It's the meat that's not a meat (so you can actually fool your carnivorous husband into thinking he's eating something 'meatly'!).

This dish is lovely, and my husband doesn't miss the meat. And it feeds my need for eggplant!
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Eggplant Parmesan

1 eggplant (about 1.5 lbs), sliced ½” thick
1 egg white, lightly beaten with 2 Tbs water
½ cup seasoned Italian bread crumbs
1 cup reduced-fat spaghetti sauce (I use Pomi in the box, but any spaghetti sauce will do!)
¾ cup shredded fat-free Mozzarella
3 Tbs grated Parmesan cheese

1) Preheat oven to 375. Spray 2 baking sheets with non-stick cooking spray.
2) Coat eggplant slices with egg white, then bread crumbs. Arrange on prepared baking sheets; bake 30 minutes. Turn slices over, and bake until browned on both sides, 10 minutes longer. Remove from oven, but leave oven on.
3) Spread ¼ cup sauce over bottom of 8”x8” baking dish. Arrange half the eggplant in a single layer over sauce; top with half of the remaining sauce, then half of the cheeses. Repeat layers. Bake, covered, until heated through and cheese is melted, 30-40 minutes.