Ingredients
3 large egg whites 1 tablespoon olive oil 1 cup Italian-style fine dried bread crumbs 1 ½ teaspoons fennel seed, crushed (see notes) 1 eggplant (1 lb.) 1 head (4 in. wide) fennel ¾ cup shredded parmesan cheese 1 ¾ cups canned fat-free tomato pasta sauce ¼ cup dry red wine Salt and pepperDescription
Notes: Crush Fennel Seed In A Mortar, Or Enclose In A Plastic Bag And Crush With A Rolling Pin.
IVillage
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