Preheat oven to 400 degrees. In a shallow dish, beat egg whites and 2 tablespoons of water until foamy. Dip eggplant slices into egg whites, then into parmesan cheese, pressing cheese into eggplant. Place eggplant on prepared baking sheet that has been sprayed with vegetable spray and season with salt, pepper and garlic powder. Spray vegetable cooking spray over eggplant slices. Bake 30 minutes at 400 degrees, turning eggplant over after 20 minutes, until golden brown and cooked through. Cover with 2 cup of marinara sauce. Bake for 20 minutes, or until eggplant is piping hot and sauce is bubbly.
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|Serving Size: 1 Serving (129g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 33 (29%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 2.6mg||1 %|
|Sodium 565.7mg||20 %|
|Potassium 406.1mg||11 %|
|Total Carbohydrate 17.7g||5 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 14.4g|
|Protein 2.3g||3 %|
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Calories per serving: 114
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