Eggplant Parmigiana

1 spray cooking spray

1/3 C. seasoned bread crumbs

1 Tbsp. grated Parmesan cheese

1 tsp. italian seasoning

1/4 tsp. garlic powder

1 medium raw eggplant

2 large egg whites, lightly beaten

1 1/2 C. canned tomato sauce

1/2 C. shredded, part-skim mozzarella cheese

Directions:

Preheat oven to 350*F. 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 into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once.

Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/4 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve.

Weight watcher point plus value: 4

Serves: 4