Oven-Crusted Eggplant And Fennel Parmesan

By Sunset
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3 large egg whites

1 tablespoon olive oil

1 cup Italian-style fine dried bread crumbs

1 1/2 teaspoons fennel seed, crushed (see notes)

1 eggplant (1 lb.)

1 head (4 in. wide) fennel

3/4 cup shredded parmesan cheese

1 3/4 cups canned fat-free tomato pasta sauce

1/4 cup dry red wine

Salt and pepper

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