Eggplant Parmigiana - cooking recipe

Ingredients

1 eggplant (about 1 1/2 lb.), pared and sliced 1/2-inch thick
1 egg white, lightly beaten with 2 Tbsp. water
1/2 c. seasoned Italian bread crumbs
1 c. reduced fat spaghetti sauce
3/4 c. shredded fat-free Mozzarella cheese
3 Tbsp. grated Parmesan cheese

Preparation

Preheat oven to 375\u00b0.
Spray 2 baking sheets with nonstick cooking spray.
Coat eggplant slices with egg white, then bread crumbs.
Arrange on prepared baking sheets; bake 30 minutes.
Turn slices over; bake until browned on both sides, 10 minutes or longer.
Remove from oven; leave oven on.