"No Harm Eggplant Parm"

so i know i posted this in one of my blogs already, but i figured i'd post it up here and share it this way as well...i really like finding alternate recipes to heavy foods and when they taste good, i get really excited...so for those of you who like eggplant parm, here is a recipe for "no harm eggplant parm" from Hungry Girl

From Hungry Girl

Ingredients:
1 large eggplant
1/2 cup egg whites (about 4 large egg whites)
1 cup Fiber One bran cereal (original); ground to a breadcrumb-like consistency in the blender
1 cup canned tomato sauce w/ Italian flavoring (such as Hunt's Tomatoes Sauce with Basil, Garlic & Oregano)
1 cup shredded fat-free mozzarella cheese
1/4 cup reduced-fat grated parmesan-style topping
1/2 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
Optional: dried Italian seasonings (basil, oregano, etc.)


Directions:
Preheat oven to 375 degrees. Slice ends off of eggplant, and cut it lengthwise into 1/2-inch strips. Use a paper towel to blot eggplant slices on both sides (to remove excess moisture). Spray a large baking pan with nonstick spray. Season crumbs with garlic powder, salt, pepper and, if you like, additional seasonings. Coat eggplant slices on both sides -- first with egg whites, and then with Fiber One crumbs. Place slices flat on the baking pan, and cook in the oven for 30 minutes. Then, flip slices over and bake until browned on both sides (about 10 minutes longer). Remove pan from oven, but leave oven on. Spread 1/4 cup of sauce over the bottom of an 8" X 8" baking dish sprayed lightly with nonstick spray. Arrange half of the baked eggplant slices evenly over the sauce. Continue to layer ingredients evenly in this order: sauce (1/4 cup), mozzarella and parm topping (half of each), sauce (1/4 cup), eggplant (remaining slices), sauce (1/4 cup), and cheeses (remaining amounts). Cover dish with foil and return to the oven. Bake for 25 minutes, or until heated throughout. Allow to cool slightly, and then cut into quarters. Enjoy! MAKES 4 SERVINGS

Serving Size: 1 generous portion (1/4th of recipe) Calories: 170 Fat: 2.5g Sodium: 872mg Carbs: 29g Fiber: 13g Sugars: 5g Protein: 15g POINTS® value 3*

I haven't tried to make this using chicken yet (because we keep kosher in my house) but I'm sure that if you wanted to make a lower fat, lower calorie chicken parm, you could sub chicken in for the eggplant in this recipe and it would taste fantastic.