Baked Eggplant Parmesan Medallions

• cooking spray
• 1/3 cup seasoned breadcrumbs, Italian-style  
• 1 Tbsp grated parmesan cheese  
• 1 tsp italian seasoning  
• 1/4 tsp garlic powder  
• 1 medium uncooked eggplant (or 2-3 small globe eggplants)
• 2 large egg whites, lightly beaten  
• 1 1/2 cups canned tomato sauce  
• 1/2 cups shredded part-skim mozzarella cheese, shredded

1. Preheat oven to 350°F. Coat a 9 x 13-inch baking dish with cooking spray; set aside. Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2-inch-thick slices.

2. Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once.

3. Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 15-20 minutes more. 

Tip: You can replace the canned tomatoes by cooking your own frresh tomato sauce. Not a fan of mozzarella? Switch up the cheese too!