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12 uncooked lasagna noodles
2 large egg whites
1 large egg
One (1-pound) eggplant, cut crosswise into 1/4-inch-thick slices
3 tablespoons all-purpose flour
1 cup Italian-seasoned breadcrumbs
Cooking spray
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
5 tablespoons (1-1/4 ounces) grated fresh Parmesan cheese, divided
1 teaspoon dried oregano
1 teaspoon dried basil
One (15-ounce) carton part-skim ricotta cheese
One (12-ounce) carton 1% low-fat cottage cheese
1 large egg white
One (26-ounce) bottle fat-free tomato-basil pasta sauce
Cook pasta according to package directions, omitting salt and fat. Drain.
Preheat oven to 450 degrees
Combine 2 egg whites and egg in a small bowl, stirring with a whisk. Dredge each eggplant slice in flour. Dip each in egg mixture and dredge in breadcrumbs.
Place slices in a single layer on a baking sheet coated with cooking spray. Coat tops of slices with cooking spray.
Bake at 450 degrees for 20 minutes, turning eggplant after 10 minutes. Remove from pan; cool. Reduce oven temperature to 375 degrees.
Combine 1 cup shredded mozzarella, 3 tablespoons Parmesan, oregano, basil, ricotta, cottage cheese and 1 egg white in a large bowl.
Spread 1/4 cup pasta sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 lasagna noodles, slightly overlapping, over pasta sauce; top with half of cheese mixture, half of eggplant slices and 3/4 cup pasta sauce.
Repeat layers, ending with noodles. Spread remaining pasta sauce over noodles. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese.
Cover; bake at 375 degrees for 15 minutes. Uncover; bake an additional 35 minutes or until cheese melts. Let stand 5 minutes before serving.
Makes 9 Servings
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1st Keep
 Chef_Leah
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