Ingredients
1/4 cup minced fresh basil2 teaspoons olive oil1/4 teaspoon dried oregano1/4 teaspoon pepper1/8 teaspoon salt2 large egg whites, lightly beaten1 cup seasoned bread crumbs1 medium eggplant2 large tomatoes1-1/2 cups shredded part-skim mozzarella cheese2 tablespoons grated Parmesan cheese1 garlic clove, peeled12 slices Italian bread (1/2 inch thick), toasted
Preparation
Combine the basil, oil, oregano, pepper and salt; set aside. Place egg whites and bread crumbs in separate shallow bowls. Cut eggplant lengthwise into six slices. Dip slices in egg whites, then coat in crumbs.
Place on a baking sheet coated with cooking spray. Bake at 375° for 20-25 minutes or until tender and golden brown, turning once.
Cut each tomato into six slices; place two slices on each eggplant slice. Spoon reserved basil mixture over tomatoes and sprinkle with cheeses. Bake for 3-5 minutes or until cheese is melted.
Meanwhile, rub garlic over one side of each bread slice; discard garlic or save for another use. Place each eggplant stack on a slice of bread; top with remaining bread.
