· 1/2 cup dry white wine
· 1 tablespoon dried basil
· 1 tablespoon dried oregano
· 4 (8-ounce) cans no-salt-added tomato sauce
· 1 (28-ounce) can no-salt-added whole tomatoes, undrained and chopped
· 1 (6-ounce) can tomato paste
· 2 garlic cloves, minced
· 2 (1-pound) eggplants, cut crosswise into 1/4-inch slices
· 1/4 cup water
· 3 egg whites, lightly beaten
· 1 1/4 cups Italian-seasoned breadcrumbs
· 1/4 cup grated Parmesan cheese
· Vegetable cooking spray
· 3 cups (12 ounces) shredded part-skim mozzarella cheese
· Fresh oregano sprigs (optional)
1. Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes.
2. Place eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well; blot dry with paper towels. Combine 1/4 cup water and egg whites in a shallow bowl. Combine breadcrumbs and Parmesan cheese; stir well. Dip eggplant in egg white mixture, and dredge in breadcrumb mixture.
3. Place half of eggplant on a baking sheet coated with cooking spray, and broil 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside.
4. Spread half of tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of eggplant over sauce; top with half of mozzarella cheese. Repeat layers with remaining sauce, eggplant, and cheese.
5. Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes before serving. Garnish with fresh oregano sprigs, if desired.
Nutritional Information Amount per serving
· Calories: 298
· Calories from fat: 26%
· Fat: 8.5g
· Saturated fat: 5g
· Monounsaturated fat: 2.2g
· Polyunsaturated fat: 0.4g
· Protein: 19.2g
· Carbohydrate: 38.8g
· Fiber: 2.6g
· Cholesterol: 27mg
· Iron: 2.8mg
· Sodium: 818mg
· Calcium: 422mg