Ingredients:
1/2 cup dry red wine
2 tablespoon fresh basil coarsly chopped or I tablespoon of dried
1 tablespoon fresh oregano
1 (28-ounce) cans tomato sauce
1 (28-ounce) chopped tomatoes, undrained
1 (6-ounce) can tomato paste
2 garlic cloves, minced
2 (1-pound) eggplants, cut crosswise into 1/4-inch slices
1/4 cup water
3 egg whites, lightly beaten
1 1/4 cups Italian-seasoned breadcrumbs
1/4 cup grated Parmesan cheese
1/2 cup of olive oil
olive oil cooking spray
3 cups (12 ounces) shredded part-skim mozzarella cheese
Fresh basil (optional)
Preparation:
Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes.
Place eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well; blot dry with paper towels. Combine 1/4 cup water and egg whites in a shallow bowl. Combine breadcrumbs and Parmesan cheese; stir well. Dip eggplant in egg white mixture, and dredge in breadcrumb mixture. saute eggplant until browned about 2 minutes on each side. Drain with slotted spatula and place on a plate lined with paper towels. Repeat procedure with remaining eggplant. 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.
Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes before serving. Garnish with fresh basil.