Eggplant Parmesan (LOW FAT)

Ingredients:

1 eggplant pared and sliced 1/2″ thick
1 egg white, lightly beaten with 2 tablespoons water
1/2 cup seasoned italian bread crumbs
1 cup reduced fat spaghetti sauce
3/4 cup shredded fat free mozzerella cheese
Grated Parmesan cheese for garnish

Instructions:

Coat eggplant with egg white, then dust with bread crumbs. Arrange on baking sheet and bake at 350 degrees F for 30 minutes. Flip and bake 10 more minutes until browned. Spread sauce in bottom of a square baking dish.   Arrange half eggplant over sauce. Add half cheese. Repeat layering pattern. Bake 350 degrees F for 30 -40 more minutes.  Eggplant should be tender when done.  Sprinkle with a small amount of grated parmesean cheese at serving time.