Eggplant Parmesan Lasagna

Active: 30 min.   Total: 20 min.   Serves:8

• 1 Tbs. olive oil, plus more for the baking sheet and foil
• 1 large egg plus 2 egg whites
• 1 c. panko bread crumbs
• 1/2 c. all-purpose flour
• 2 med. eggplants (about 2 1/4 lb. total)
• 1 (16 oz.) container lowfat small-curd cottage cheese
• 1 (15 oz.) container part-skim ricotta
• 6 oz. part-skim mozzarella, grated (1 1/2 c.)
• 1/2 c. plus 2 Tbs. grated Romano or parmesan cheese
• black pepper
• 1 c. fresh basil, roughly chopped
• 1/2 c. fresh flat-leaf parsley, roughly chopped
• 2 1/2 c. jarred marinara sauce

1. Heat oven to 450 degrees. Lightly oil 2 large rimmed baking sheets. Beat the egg and egg whites together in a shallow bowl. Place the bread crumbs and flour in separate shallow bowls. Add 1 Tbs. oil to the bread crumbs and mix to combine.
2. Slice the eggplants into 1/2 in. thick rounds. Dip the eggplant rounds in the flour, then the eggs (letting any excess drip off), and finally in the breadcrumb mixture, pressing gently to help them adhere; transfer to the prepared baking sheets. Roast until the eggplant is golden brown, 15 to 20 min. Reduce oven temperature to 400 degrees.
3. Meanwhile, in a large bowl, combine the cottage cheese, ricotta, 1 c. mozzarella, 1/2 c. Romano and 1/2 tsp. pepper. fold in the basil and parsley.
4. Spread 1/2 c. marinara on the bottom of a 9 x 13 in. baking dish. Top with a layer of eggplant (8 to 12 slices) and 1/2 c. marinara, and dollop with a third of the ricotta mixture (about 1 1/2 c.). Repeat eggplant, marinara and ricotta layers twice. Top with remaining 1/2 c. marinara. Sprinkle with the remaining 1/2 c. mozzarella and 2 Tbs. Romano
5. Cover the dish tightly with an oiled piece of foil and bake for 20 min. Uncover and bake until the top is light and golden brown, 20 to 25 min more. Let stand for 10 min. before serving.