You are here: Home » Recipes » Eggplant Parmesan Lightened-Up Eggplant Parmesan Lightened-Up Recipe by Relish ContributorKitchen Tested Yield 8 servings A lightened-up version of a classic Italian dish. PrintEmail Ingredients Sauce:1 (28-ounce) can no-salt-added peeled tomatoes, coarsely chopped, with their juice2 (15-ounce) cans no-salt-added tomato sauce1 (6-ounce) can no-salt-added tomato paste1/2 cup white wine1 teaspoon minced garlic1 tablespoon dried basil1 tablespoon dried oreganoCasserole:2 eggplants, peeled and cut into 1/2-inch slices3 large egg whites1/4 cup water1 1/2 cups seasoned bredcrumbs3 cups shredded reduced-fat mozzarella cheese Instructions Preheat broiler. In a large saucepan, make sauce by combining tomatoes with juice, tomato sauce, tomato paste, white wine, garlic, basil and oregano. Bring to a boil, lower heat, and cook 20 minutes. Meanwhile, soak eggplant slices in water to cover 30 minutes. Pat dry. In a bowl, mix egg whites and 1/4 cup water together with a fork. Dip eggplant slices in egg white mixture and roll in breadcrumbs. Place on a baking sheet coated with nonstick cooking spray and broil 5 minutes on each side, until lightly browned. Watch closely. Remove and set aside. Lower the oven temperature to 350F. In a 2-quart oblong baking dish, layer half the sauce, half the eggplant and half the mozzarella cheese. Repeat layers. Bake 30 minutes, or until bubbly and cheese is melted.