Eggplant Parmesan

2 Large Eggplants (about 1.5 pounds), peeled and sliced 1/2" thick
2 Egg Whites, lightly beaten with 2 Tablespoons Water
1 Cup Seasoned Italian Bread Crumbs
2 Cups Reduced Fat Spaghetti Sauce
1 1/2 Cups Shredded Fat Free Mozzarella Cheese
6 Tablespoons Grated Parmesan Cheese

Preheat oven to 375 degrees.
Spray 2 cookie sheets with non-stick 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 longer.
Remove from oven; leave oven on.
Spread 1/2 cup sauce over bottom of a 9x13" baking dish.
Arrange half of the eggplant in a single layer over sauce; top with half of the remaining sauce, then half of the cheeses.
Repeat layers.
Bake, covered, until heated through and cheese is melted, 30-40 minutes.

Serves: 6
Per Serving: 202 Calories; 3g Fat (12.2% calories from fat); 18g Protein; 28g Carbohydrate; 5g Dietary Fiber; 7mg Cholesterol; 1300mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fat. WWP: 4 (www.AimeesAdventures.com)