EatingWell's Eggplant Parmesan Recipe
"This lighter take on eggplant parmesan maintains all the flavors of the classic dish but is baked instead of fried. There are also 11 grams of filling protein in this hearty vegetarian side dish...."
INGREDIENTS
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2 eggplants, (about 2 pounds total)
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3 egg whites
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3 tablespoons water
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1 cup fine dry breadcrumbs
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½ cup freshly grated Parmesan cheese, (1 ounce), divided
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½ teaspoon salt
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½ teaspoon freshly ground pepper
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¼ cup slivered fresh basil leaves
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2½ cups tomato sauce
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¾ cup grated part-skim mozzarella cheese, (3 ounces)
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