Eggplant Parmigiana

As a way to switch up my eating habits lately, I've been incorporating more vegetarian options into my routine.  I have several friends in my life who are vegetarian or vegan, and they've assured me that limiting meat in my diet will not be as challenging as I anticipate.  So far, I have pretty much cut out red meat completely.  I had a craving for a burger the other day, and I substituted the beef for a vegetable burger.  In the last few weeks, I found my body craving meat less.  I still crave the protein, but opting more for beans or eggs or...gasp...tofu.  Yes, my loyal followers, I have tried tofu.

The other day, I wanted something that tastes like home...something like grandma's cooking.  Chicken parmigiana!  But wait!  I substituted the chicken for some eggplant.  Guess what?  Still delicious.  (Although, the chicken parmigiana is still my favorite...)

Ingredients
1 eggplant, large, uncooked (mine was about 1lb)
1/2 cup egg whites
Flour
1 cup plain breadcrumbs
1 cup Pecorino Romano cheese, grated (divided)
Oregano
Salt
Pepper
1.5 cups fat-free mozzarella, shredded
About 2 cups tomato sauce (you could use store-bought tomato sauce, in a jar...or you could pre-make my tomato sauce recipe, found here!)

1.  Slice the eggplant, about 1/4 to 1/3 inch in width.

2.  In one bowl, mix flour, salt, oregano, and pepper.  In a second bowl, add the egg whites.  In a third bowl, mix the bread crumbs and half of the grated cheese.

3.  Prepare a baking 13 x 9 baking sheet with non-stick cooking spray.  Pre-heat the oven to 425 degrees.

4.  One by one, dip the pieces of eggplant first into the flour, then the egg, then the bread crumb mixture.  Place them on to the baking sheet, evenly spaced apart.  Spray lightly with the non-stick cooking spray, and bake in the oven for 10 minutes at 425.  After 10 minutes, flip the eggplant slices over and bake for another 10 minutes.  Then, set aside to cool slightly.

5.  Add a layer of tomato sauce to a casserole dish (or a baking pan, whichever you prefer).  Layer the slices of eggplant on top of the sauce.  Top with half of the remaining sauce.  Sprinkle the remaining grated cheese as well as the mozzarella on top of the eggplant.  Bake on 425 degrees for about 13-15 minutes (or until the cheese is melted). 

Don't forget to cook your pasta, too!

Yields about 3 servings total
Points Plus value: 5 (add another 5 points for 2 oz of pasta)