Eggplant Parmesan (Light)

As a big fan of Italian food it is suprising I haven't made this sooner. I had no excuses not to when I discovered a bunch of eggplant in my CSA box. This lightened up version has afew extra steps than most recipes but trust me it is worth it! This was so good I think it will definitely be a regular in the rotation of dinner meals.

Eggplant Parmesan (Light)
Serves: 6, Serving Size 1/6th of pan
Nutritional Info (per serving *note: w/tomato sauce in recipe): Calories 330, Fat 9g, Sat Fat 4g, Cholesterol 15mg, Carbohydrates 40g, Protein 22g, Fiber 6g, Sodium 1520mg.

Ingredients
2 Medium globe eggplants (1 lb each) ends trimmed, cut crosswise into 1/3 inch thick rounds
Kosher salt
1 ½ cups panko (Japanese style bread crumbs)
1 tb olive oil
1 oz parmesan cheese, grated
½ cup unbleached all purpose flour
1 ½ tsp garlic powder
Ground black pepper
3 large egg whites
1 tb water
Vegetable oil spray
5 cups quick tomato sauce
8 oz reduced fat mozzarella cheese, shredded (about 2 cups)
2 tb minced fresh basil leaves

1. Toss half the eggplant with 1 ts of kosher salt, place in large colander to set over a bowl. Repeat with remaining eggplant and 1 more ts salt and transfer into colander with the first batch. Let sit until the eggplant releases about 2 tb liquid, 30 to 40 minutes. Spread eggplant slices on a triple thickness of paper towels and cover with another layer of paper towels. Press firmly on each slice to remove as much liquid as possible, and wipe off the excess salt.

2. Adjust the oven racks to the lower-middle and upper middle positions and heat the oven to 475 degrees. Combine the bread crumbs and oil in a 12 in nonstick skillet and toast over medium heat, stirring often, until golden, about 10 min. Spread the breadcrumbs into a shallow dish and let cool slightly; when cool, stir in the ½ cup parmesan. Combine the flour, garlic powder and ½ ts pepper together into a second shallow dish. In a third shallow dish, whisk the egg whites and water together.

3. Line 2 rimmed baking sheets with foil and coat with vegetable oil spray. Season the eggplant with pepper. Lightly dredge one side of each eggplant slice in the seasoned flour, shaking off the excess. Dip the floured side of the eggplant into the egg whites, and then coat the same side with the bread crumbs. Press on the crumbs to make sure they adhere. Lay the eggplants, breaded side up, on the baking sheets in a single layer.

4. Lightly spray the top of the eggplant slices with vegetable oil spray. Bake until the top of the eggplant slices are crisp and golden, about 30 minutes, rotating and switching the baking sheets half way through baking.

5. Spread 1 cup of the tomato sauce in the bottom of a 13x9 inch baking dish. Layer in half of the eggplant slices, breaded side up, overlapping the slices to fit. Distribute the ½ cup of the sauce over the eggplant; sprinkle with half of the mozzarella. Layer in the remaining eggplant, breaded side up, and dot with 1 cup of the sauce, leaving the majority of the eggplant exposed so it will remain crisp. Sprinkle with the remaining mozzarella. Bake untill bubbling and the cheese is browned. About 10 minutes. Cool for 5 min, then sprinkle with the basil and serve, passing the remaining sauce and extra parmesan separately.

Source: Cooks Illustrated Best Light Recipe