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Ingredients
  • Nonstick cooking spray
  • 1 1.5 pound eggplant
  • 1 teaspoon salt
  • 2 egg whites, lightly beaten
  • 1 ½ cup whole wheat panko (Japanese-style bread crumbs)
  • 3 tablespoon grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil, crushed
  • 1 teaspoon dried oregano, crushed
  • 1 cup tomato-and-basil pasta sauce
  • ¾ cup shredded Italian-blend cheeses (4 ounces)
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