1. Preheat oven to 450. Lightly oil 2 baking sheets' Beat the egg and egg whites together. Place bread crumbs and flour in separate bowls. Add 1 tbsp oil to the bread crumbs and combine. 2. Slice eggplants into 1/2 " rounds. Dip the eggplants in flour, then egg whites, and finally bread crumbs pressing so it adhere, transfer to baking sheet. Roast until is golden brown 15 to 20 mins. Reduce temp to 400. 3. Combine all the cheeses with 1/2 tsp pepper. Fold in basil and parsley. 4. Spread 1/2 cup marinara sauce on the bottom of a 9x 13 dish. Top with a layer of eggplant (8to12 slices) and 1/2 cup marinara sauce, and dollop with a third of the cheese mix (about 1 1/2 cups). Repeat eggplant, marinara sauce, and ricotta layers twice. Top with the remaining 1/2 cup sauce. Sprinkle with the remaining 1/2 mozzarella and 2 tbsp romano. 3. Cover with an oiled piece of foil and bake for 20 mins. Uncover and bake until the top is light golden brown, 20 to 25 mins more. Let stand for 10 mins before serving.
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|Serving Size: 1 Serving (128g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 39 (21%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 24.9mg||8 %|
|Sodium 484.2mg||17 %|
|Potassium 610.9mg||16 %|
|Total Carbohydrate 30.8g||9 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 25.6g|
|Protein 7.5g||11 %|
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Calories per serving: 189
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