EGGPLANT PARMIGIANA by CHEF DAN

INGREDIENTS:           serves 4
1/4 cup lowfat milk
2 egg whites
1/2 cup panko(japanese breadcrumbs)
1 tablesoon italian seasoning
2 tablespoons parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon fresh ground black pepper
1 large eggplant, peeled and cut crosswise into 1/2 inch slices
1 (24oz) jar Newman's own tomato and basil sauce
1 cup shredded part-skim mozzarella cheese
DIRECTIONS:
1. Preheat oven to 450 degrees.
2. Combine milk and egg whites in a bowl, stirring with a whisk.
3. Combine panko and next 5 ingredients into a shallow dish.
4. Dip eggplantd slices into egg mixture; dredge into panko mixture.
5. Arrange slices on a baking sheet coated with cooking spray.
6. Bake at 450 degrees for 15 minutes. turn slices over and drizzel with olive oil. bake and additional 15 minutes.
7. Decrease temperature to 375 degrees.
8.Spoon 1/2 cup sauce into a 11x7-inch baking dsish. layer half the eggplant slices over sauce. sprinkle 1/2 cup mozzarella cheese over sauce.
9. Repeat layering one time with remaining eggplant, saauce and cheese.
10. bake at 375 degres for 20 minutes or until lightly browned and bubbly.
                     ENJOY DAN:                            hallelujah