1/2 cup dry white wine
1 tbs. dried oregano
1 tbs. dried basil
4 (8 oz.) cans tomato sauce
1 (28 oz.) can whole tomatoes, undrained, chopped
1 (6 oz.) can tomato paste
4 cloves minced garlic
2 large eggplants, cut crosswise into slices
1/4 cup water
3 egg whites, lightly beaten
1 1/4 cups seasoned breadcrumbs
1/4 cup grated parmesan cheese
cooking spray
12 oz. shredded part-skim mozzarella cheese
Combine first 7 ingredients in a large saucepan and bring to a boil. Reduce heat and simmer, uncovered, 20 minutes.
Place eggplant slices in a large bowl. Add water to cover the slices and let stand 30 minutes.
Drain well and blot dry with paper towels.
Combine 1/4 cup water with the egg whites in a shallow bowl. In another shallow bowl, combine the bread crumbs and the parmesan cheese. dip the eggplant slices in the egg white mixture, then dredge in the bread crumb mixture. Place half the eggplant slices on a baking sheet coated with cooking spray and broil 5 1/2 inches from heat, 5 minutes on each side or until browned. Repeat with remaining eggplant slices. Set eggplant aside.
Spread half the tomato mixture in a 13 X 9 X 2 inch baking dish coated with cooking spray. Top with half of the eggplant and half the mozzarella. Repeat layers. Bake at 350 F. for 30 minutes or until bubbly. Let stand 5 minutes before serving. Makes 8 servings, 7 points each.