Baked Eggplant Pesto Parmesan

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Men's Health


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1/4 cup all-purpose flour

1 teaspoon dried basil

1/4 teaspoon black pepper

4 large egg whites, lightly beaten

3/4 cup plain dry bread crumbs

1 ounce eggplant, trimmed, cut into 12 slices

1 1/2 cups low-sodium tomato-basil pasta sauce

1/4 cup pesto

1 cup reduced-fat shredded mozzarella cheese

2 tablespoons grated Parmesan cheese

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