Eggplant Parmesan 2
| Yield: | 1 Servings |
| Categories: |
| 1 | 1-lb eggplant, cut crosswise into 1/4-inch slices | |
| 1/4 | c | Dry white wine |
| 1/2 | tb | Basil |
| 1/2 | tb | Oregano |
| 1 | cn | (16. oz) unsalted tomato sauce |
| 1 | cn | (14/15-oz) unsalted diced tomatoes |
| 1/2 | cn | (6-oz) tomato paste |
| 1 | lg | Clove garlic, minced |
| 2 | tb | Water |
| 1 | Egg white, lightly beaten | |
| 1/2 | c | Wholegrain dry breadcrumbs* |
| 1 | ts | Italian blend seasoning |
| 2 | tb | Fresh grated Parmesan |
| 1 1/2 | c | Shredded reduced-fat/fat-free Mozzarella cheese combo |
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