|Eggplant||12 Ounce (1 whole)|
|Fine dry bread crumbs||1⁄3 Cup (4.8 tbs) (plain)|
|Grated parmesan cheese||1 Tablespoon|
|Dried oregano||1 Teaspoon|
|All purpose flour||2 Tablespoon|
|Egg whites||2 , lightly beaten|
|Marinara sauce||1 Cup (16 tbs)|
|Low fat mozzarella cheese||2 Ounce, finely shredded to make 1/2 cup|
Preheat the oven to 350°.
Spray an 8" X 8" X 2" baking pan with no-stick spray; set aside.
Trim the ends from the eggplant.
If desired, remove the skin.
Then slice the eggplant crosswise into 1/2"-thick slices.
In a pie plate, stir together the bread crumbs, Parmesan cheese and oregano.
Dip the eggplant slices into the flour.
Then dip them into the egg whites and coat them with the bread crumbs.
Arrange the eggplant in the prepared pan.
Bake for 20 to 25 minutes or until light brown.
Remove from the oven.
Spoon the marinara sauce over the eggplant.
Sprinkle with the mozzarella cheese.
Bake about 10 minutes or until the cheese is melted.