Couldn't keep Hubby out of this tempting dish—and it wasn't dessert

I've never had such a tough time keeping Hubby from "sampling" a bite of a food item before the actual time to eat dinner. You'd think I was speaking of cookies or cake or some highly decadent sweet. Instead the object of temptation was none other than a slice of Baked Eggplant.

Baked Eggplant? Who would have thunk it? But these duded-up fresh eggplant slices, first dipped in egg white, then seasoned breadcrumbs, then tomato chunks and then a cheese mixture, were simply divine looking. When I was on a brief trip out of town yesterday, Hubby rang me up. Can I have them for lunch? he begged. Must wait until dinner, I replied. Have to take a photo of them for my blog before we dig in this evening.

At last the time arrived to warm them and pile them onto a plate alongside some spaghetti and spaghetti sauce for dinner. Mmmmm, just the best! Broiling them in the oven at the end of the baking made the tops crusty and good; the cheese and tomato mixture provided a great "top-hat" to the individual eggplant rounds.

Hubby wasn't the only one tempted. I had to restrain myself from gobbling up the slices he didn't eat so I could save some servings for another dinner. Baked Eggplant—indeed, who would have thunk it? Neither of us can wait to have these dressed-up eggplant slices for tonight's meal as well.

Baked Eggplant

Cooking spray

8 slices eggplant, 1/4-inch thick

1 egg white

1 tablespoon water

2 cups whole-wheat bread crumbs, dry

1 teaspoon Italian seasoning

1 tomato, medium, chopped

1/4 cup Parmesan cheese, grated

1/4 cup mozzarella cheese, grated

1/4 cup Italian dressing, fat-free

Preheat oven to 375 degrees. Use cooking spray on a baking sheet. In a small bowl whisk egg white and water. In another bowl mix breadcrumbs and Italian seasoning. Dip the eggplant slices one at a time into the egg and water mixture; then coat both sides with breadcrumbs. When the eggplant is coated, place each slice on the baking sheet. Top each slice with equal amounts of tomato, Parmesan cheese, and dressing. Bake in the oven about 15 minutes. Change the oven setting to broil and cook for 3 minutes. While broiling check slices to avoid burning. Makes 8 servings.