Laun/Pruett Recipe Collection
Eggplant Parmagiani 4 servings, 3 points

1 sprays cooking spray
1/3 cup seasoned bread crumbs, Italian-style
1 Tbsp grated Parmesan cheese
1 tsp Italian seasoning
1/4 tsp garlic powder
1 medium raw eggplant
2 large egg white(s), lightly beaten
1 cup canned tomato sauce
1/2 cup part-skim mozzarella cheese, shredded

Preheat oven to 350?F. Coat an 8 x 8 x 2-inch baking dish with cooking spray; set aside.

1. Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder together in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends. Slice eggplant into 1/2-inch-thick slices.

2. Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 minutes.

3. Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 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.

Recipe Contributed by Mary Ann Laun