Eggplant Parmesan

INGREDIENTS:

1/2 c Dry white wine
1 tb Dried basil
1 tb Dried oregano
32 oz No-salt-added tomato sauce
28 oz No-salt-added whole
-tomatoes; undrained and
-chopped
6 oz Tomato paste
2 Cloves garlic; minced
1 lb Eggplants; slice crosswise
-1/4"
1/4 c Water
3 Egg whites; lightly beaten
1 1/4 c Italian-seasoned breadcrumbs
1/4 c Grated Parmesan cheese
Vegetable cooking spray
3 c Mozzarella cheese; part skim
-milk
Fresh oregano sprigs;
-optional

Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes. Place eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well; blot dry with paper towels. Combine 1/4 cup water and egg whites in a shallow bowl. Combine breadcrumbs and Parmesan cheese; stir well. Dip eggplant in egg white mixture, and dredge in breadcrumb mixture. Place half of eggplant on a baking sheet coated with cooking spray, and broil 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside. Spread half of tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of eggplant over sauce; top with half of mozzarella cheese. Repeat layers with remaining sauce, eggplant, and cheese. Bake at 350 degrees for 30 minutes or until bubbly. Let stand 5 minutes before serving.

Serving Ideas : Garnish with fresh oregano sprigs, if desired.