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Ingredients

• 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

Description

Notes: Crush Fennel Seed In A Mortar, Or Enclose In A Plastic Bag And Crush With A Rolling Pin.

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