Reduced-Fat Eggplant Parmesan

Name: Reduced-Fat Eggplant Parmesan
Yield: Serves 6
Ingredients: , Vegetable oil spray; 1 cup, panko bread crumbs; 2 tablespoons, extra-virgin olive oil; 2 ounces, Parmesan cheese, grated (1 cup); 2 , large egg whites; 1 tablespoon, water; 3 pounds, eggplant, sliced into 1/2-inch-thick rounds; , Salt and pepper; 1/4 cup, finely chopped onion; 2 , garlic cloves, minced; 1 (28-ounce) can, crushed tomatoes; 1/4 teaspoon, sugar; 1 tablespoon, chopped fresh basil; 8 ounces part-skim, mozzarella cheese, shredded (2 cups)

Main Courses
Cheese
Vegetables
Light

By Carolynn Purpura MacKay ･ Appears in Cook's Country April/May 2013

Most eggplant Parmesans are made with so much cheese and crunchy coating that you could swap cardboard for the eggplant and hardly notice. We set out to make a lighter version.

SERVES 6

TIME 1½ hours

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