Eggplant Parmesan - Gluten Free
2 eggplants, peeled and thinly sliced
3 egg whites
2 cups gluten free Italian seasoned bread crumbs
4 cups tomato sauce
1 package (8 ounce) Sargento reduced fat shredded cheese
1/4 cup grated Kraft Parmesan cheese, divided
1/4 teaspoon dried basil
||Preheat oven to 350 °F.
||Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
||In a 9x13 inch baking dish spread pasta sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
||Bake in preheated oven for 35 minutes, or until golden brown.