• 2 large eggplants, peeled and sliced into 1/2 inch slices
  • 4 egg whites
  • ¼ teaspoon salt
  • 1 cup breadcrumbs
  • cup grated Parmesan cheese
  • 1 large clove of garlic, pressed
  • 2 tablespoon dried basil
  • 3 ½ cups tomato sauce with wine
  • 1 cup nonfat ricotta cheese
  • 2 cups grated, lowfat mozzarella cheese


Slice eggplant and dip first in egg whites and then in mixture of bread crumbs. parmesan cheese, garlic and basil. Bake slices 20 minutes on a side on greased cookie sheet until tender.
Spread half the sauce in 8x12 inch glass baking dish. Lay half the eggplant on top. Spread ricotta on eggplant and top with half mozzarella cheese. Put another layer on eggplant slices on top, cover them with remaining sauce, some of the leftover crumb mixture and the rest of the mozzarella. Bake 25-30 minutes.

casserole, eggplant
eggplant, casserole