Eggplant Parmesan

Ingredients

• 28 ounce canned tomatoes whole undrained chopped canned
• 1 tablespoon basil dried
• 0.5 cup wine dry white
• 3  egg whites lightly beaten
• 2 pound eggplant 
• 2  garlic clove minced
• 1.3 cups seasoned bread crumbs 
• 1 tablespoon oregano dried
• 0.3 cup parmesan cheese grated
• 12 ounces part-skim mozzarella cheese shredded
• 6 ounce canned tomatoes canned
• 32 ounce tomato sauce canned
• 0.3 cup water 

Equipment

• bowl
• baking sheet
• paper towels
• sauce pan
• oven
• baking pan

Directions

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.
3. Drain well; blot dry with paper towels.
4. Combine 1/4 cup water and egg whites in a shallow bowl.
5. Combine breadcrumbs and Parmesan cheese; stir well. Dip eggplant in egg white mixture, and dredge in breadcrumb mixture.
6. 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.
7. 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.
8. Bake at 350 for 30 minutes or until bubbly.
9. Let stand 5 minutes before serving.
10. Garnish with fresh oregano sprigs, if desired.