Mediterranean Eggplant Casserole

• 2 tsp. olive oil
• 1 onion, halved and sliced
• 3 cloves garlic, minced
• 1 tsp. oregano, dried
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 1/2 lbs. tomatoes, chopped
• 3 tbs. fresh basil, sliced
• 1 cup dry bread crumbs, seasoned
• 1/4 cup grated parmesan cheese, divided
• 3 egg whites, lightly beaten
• 1 cup mozzarella cheese, shredded
• 2 lg. or 2 1/2 lbs. eggplant, peeled and cut crosswise into 3/8" thick slices

1. Prepare a cookie sheet with fat free cooking spray and set aside. 2. Mix bread crumbs with 2 tablespoons of parmesan cheese. Beat egg whites with 1/2 tsp. salt. 3. Dip eggplant slices in egg whites, coat with seasoned bread crumbs. 4. Place eggplant slices on prepared cookie sheet. You will have 2 different batches. Spray eggplant slices with cooking spray. Set aside.
5. In a nonstick skillet heat oil over medium heat, add onion and garlic. Cook until softened. Add oregano, 1 tsp. salt and pepper. Cook for one minute. Add tomatoes, increase heat to high and cook until thickened, about 10-12 minutes. Remove from heat and add basil. 6. Broil eggplant slices, 1 batch at a time for 3-5 minutes per side, until brown. 7. Preheat oven to 425 F. Layer eggplant slices in a 1 1/2 quart baking dish. Top with tomato mixture and sprinkle with mozzarella cheese and remaining parmesan cheese. 8. Bake uncovered until cheese is bubbly, 10-15 minutes.

Makes 6 servings: Cal 249; Pro 13 g; Fat 8 g; Chol 17 mg; Carbs 34 g Sod 1,287 mg; Fiber 7 g; sugar 11 g