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EatingWell's Eggplant Parmesan Recipe
Ingredients
- 2 eggplants, (about 2 pounds total)
- 3 egg whites
- 3 tablespoons water
- 1 cup fine dry breadcrumbs
- ½ cup freshly grated Parmesan cheese, (1 ounce), divided
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- ¼ cup slivered fresh basil leaves
- 2½ cups tomato sauce
- ¾ cup grated part-skim mozzarella cheese, (3 ounces)
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