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Eggplant Parmesan Lasagna

Cooking Light-4/01





List of Ingredients



• 2 large egg whites
  
• 1 large egg
  
• 1 lb eggplant -- cut crosswise into1/4-inch-thick slices
  
• 3 tablespoons all-purpose flour
  
• 1 cup Italian-seasoned breadcrumbs
  
• Cooking spray
  
• 2 cups shredded lowfat mozzarella cheese -- divided (8 ounces)
  
• 5 tablespoons grated Parmesan cheese -- divided
  
• 1 teaspoon dried oregano
  
• 1 teaspoon dried basil
  
• 15 ounces part-skim ricotta cheese
  
• 12 ounces lowfat cottage cheese
  
• 1 large egg white
  
• 26 ounces fat-free tomato-basil pasta sauce
  
• 1 pound lasagna noodles -- 12 noodles, cooked
  






Instructions



1. Preheat oven to 450 degrees.
   
2. Combine 2 egg whites and egg in a small bowl, stirring with a whisk. Dredge 1 eggplant slice in flour. Dip in egg mixture; dredge in breadcrumbs. Repeat procedure with remaining eggplant, flour, egg mixture, and breadcrumbs. Place slices in a single layer on a baking sheet coated with cooking spray. Coat tops of slices with cooking spray. Bake at 450 degrees for 20 minutes, turning eggplant after 10 minutes. Remove from baking sheet; cool. Reduce oven temperature to 375 degrees.
   
   
3. Combine 1 cup shredded mozzarella, 3 tablespoons Parmesan, oregano, basil, ricotta, cottage cheese, and 1 egg white in a large bowl.
   
   
4. Spread 1/4 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 lasagna noodles slightly overlapping over the pasta sauce; top with half of cheese mixture, half of eggplant slices, and 3/4 cup pasta sauce. Repeat layers, ending with noodles. Spread remaining pasta sauce over noodles. Sprinkle with 1 cup mozzarella and 2 tablespoons Parmesan. Cover and bake at 375 degrees for 15 minutes. Uncover and bake an additional 35 minutes or until cheese melts. Let stand 5 minutes.
   
5. Yield: 9 servings.