Eggplant Parmesan
2 large eggplants
4 egg whites
1/4 teaspoon salt
2 cups bread crumbs
1/3 cup finely grated Parmesan cheese
1 large garlic clove, minced or pressed
2 teaspoons dried basil
3 1/2 cups spaghetti sauce
1 cup ricotta cheese
2 cups grated mozzarella cheese
Preheat the oven to 350 degrees F. Slice the eggplants in 1/2-inch slices and set aside. FIn a bowl in which the eggplant rounds can lie flat, lightly beat the egg whites and salt. In another large bowl, combine the bread crumbs, Parmesan cheese, garlic, and basil. Dip the eggplant slices in the egg whites, then dredge them in the bread crumb mixture to coat both sides evenly. Place the breaded slices on a baking sheet prepared with cooking spray. Bake for 20 minutes on each side, until tender.
Spread about half the sauce in the bottom of an 8x12-inch glass baking dish. Layer about half the eggplant slices on top of the sauce. Spread all the ricotta evenly on the eggplant and top with 1 1/2 cups of mozzarella. Layer the rest of the mozzarella slices. Cover with remaining sauce. Sprinkle with remaining mozzarella and bake, uncovered, 25 to 30 min.
Adapted from Moosewood Restaurant Low-Fat Favorites.