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Zucchini Casserole

2 egg whites
1 medium zucchini
1 medium eggplant
1-1/2 cups bread crumbs
1 tsp garlic powder
1 tsp low-sodium Italian seasoning
1 package (8 oz) shredded, low-fat mozzarella cheese
1 jar (48 oz) fat-free, low-sodium pasta sauce

Beat egg whites.
Slice zucchini and eggplant into 1/4" thick rounds.
Mix bread crumbs and seasonings.
Set aside 1/2 cup cheese.
Dip sliced eggplant in egg whites and then in bread crumb mixture.
Layer in slow cooker, pouring 1/2 jar of sauce over top.
Spread evenly and sprinkle with half of remaining cheese.
Repeat next layer using zucchini slices.
Top with remaining sauce and cheese.
Cover and cook on low 5-6 hours.
Top with reserved 1/2 cup cheese before last 15 minutes of cooking.

* 8 servings
* per serving: 204 cal, 15 g protein, 28 g carb, 5 g fat, 5 g fiber

(Prevention - September 2007)