Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  eggplant
  3                     egg white
  1                cup  seasoned breadcrumbs
     3/4           cup  parmesan cheese -- grated
     1/2      teaspoon  salt
     1/2      teaspoon  pepper
  3 1/2           cups  spaghetti sauce
  1 1/2           cups  mozarella cheese -- grated

Preparation:

Lightly oil or spray with Pam 2 baking sheets. Peel eggplant (if desired) and cutinto 1/4" slices. Whisk egg whites with 3 T water till frothy. In another bowl, mix breadcrumbs, 1/4 C cheese and spices. Dip eggplant slices into whites, then crumbs, and place in single layer on baking sheets. Bake at 400 for 15 min. or till golden. Spread about 1/2 C sauce in baking dish. Arrange half eggplant in casserole, top with 1/2 remaining sauce and mozarella and Parmesan. Repeat layers. Bake uncovered 15-20 min. at 400, till sauce bubbles and top is golden.

Nutritional Information:

245 Calories (kcal); 10g Total Fat; (35% calories from fat); 10g Protein; 31g Carbohydrate; 8mg Cholesterol; 1115mg Sodium