Eggplant Parmesan I

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Ingredients

3 cans (8 ounces each) low-sodium tomato sauce

1/2 cup refrigerated reduced-fat basil pesto

4 egg whites, beaten

1 cup whole wheat panko bread crumbs

1 medium eggplant (1 1/2 pounds), peeled and cut into 1/4" slices

1 package (12 ounces drained weight) firm silken low-fat tofu, drained and patted dry, cut into 1/4" slices

3/4 cup shredded low-fat italian cheese blend

1/3 cup grated Parmesan cheese

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