Ingredients
2 pounds medium green tomatoes, cut into 1/2-inch slices1/2 teaspoon kosher salt4 large egg whites3 tablespoons all-purpose flour1-1/2 cups dry whole wheat bread crumbs1/3 cup grated Parmesan cheese2 teaspoons garlic powder2 teaspoons dried basil3 cups spaghetti sauce1 cup fat-free ricotta cheese2 cups shredded part-skim mozzarella cheese
Preparation
Preheat oven to 350°. Place tomato slices in a single layer on paper towels; sprinkle with salt. Let stand for 5 minutes; pat dry.
In a shallow bowl, whisk egg whites until foamy. Place flour in a separate shallow bowl. In another shallow bowl, combine bread crumbs, Parmesan cheese, garlic powder and basil.
Coat tomato slices in flour, then dip in egg whites and coat with bread crumb mixture. Place on greased baking sheets. Bake, uncovered, 35-40 minutes or until lightly browned, turning once.
Spread 1-1/2 cups spaghetti sauce into a greased 11x7-in. baking dish. Top with half of the tomatoes and spread with ricotta cheese. Sprinkle with 1-1/2 cups mozzarella cheese. Layer with remaining tomatoes, spaghetti sauce and mozzarella cheese.
Bake, uncovered, 35-40 minutes or until bubbly and cheese is melted.
