Eggplant Parmigiana

1 spray cooking spray
1/3 cup seasoned bread crumbs, Italian-style
1 Tbsp. grated Parmesan cheese
1 tsp. Italian seasoning
1/4 tsp. garlic powder
1 medium eggplant
2 large egg whites, lightly beaten
1 cup canned tomato sauce or low calorie spaghetti sauce
½ cup part-skim mozzarella cheese, shredded

Preheat oven to 350 degrees. Coat an 8 x 8 baking dish with cooking spray. Set aside. Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder together in a plate or flat pan. Slice eggplant into ½ inch thick slices. Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 minutes. 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 10 minutes more. Slice into 4 pieces and serve. Makes 4 servings, 3 W.W. points per serving. Serve with ½ cup cooked spaghetti and additional sauce for 2 more W.W. points.