Eggplant Parmesan

I stepped out on a limb tonight and cooked a vegetarian dish for my "meat and potatoes" husband. He saw me cutting the eggplant and asked what I was making...
Me: Eggplant Parmesan... kinda like Chicken Parmesan but with eggplant.
Him: "So we're not having any meat tonight?"
Me: "No, but the eggplant is kinda like a meat texture in a way."
Him (trying to be open to new things): "Okay, cool... I'll try it. I've never had eggplant before."

I am a huge fan of this dish, but I love eggplants. However, my "meat and potatoes" man isn't that big of a fan of eggplant. I do give him credit for trying it. He did say it was good, but maybe the eggplant isn't his forte. I would definitely eat this again, but my man probably won't.
P.S. This is even better as leftovers.

Ingredients:

1/2 cup dry white wine
1 Tablespoon dried basil
1 Tablespoon dried oregano
4 (8-ounce) cans no salt added tomato sauce
1 (28-ounce) can no salt added whole tomatoes, undrained and chopped
1 (6-ounce) can tomato paste
2 garlic cloves, minced
2 (1-pound) eggplants, cut crosswise into 1/4 inch slices
1/4 cup water
3 egg whites, lightly beaten
1 1/4 cups Italian-seasoned breadcrumbs
1/4 cup grated Parmesan cheese
Vegetable cooking spray
3 cups part skim mozzarella cheese
Fresh oregano sprigs (optional)

Directions:
Combine first 8 ingredients in a large saucepan; bring to a boil. Reduce heat and simmer uncovered for 20 minutes.

Place eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well; blot dry with paper towels. Combine 1/4 cup water and egg whites in a shallow bowl. Combine breadcrumbs and Parmesan cheese; stir well. Dip eggplant in egg white mixture, and dredge in breadcrumb mixture.

Place half of eggplant on a baking sheet coated with cooking spray, and broil 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside.

Spread half of tomato mixture in the bottom of a 13x9-inch baking dish coated with cooking spray. Arrange half of eggplant over sauce; top with half of mozzarella cheese. Repeat layers with remaining sauce, eggplant, and cheese.

Bake at 350 for 30 minutes or until bubbly. Let stand 5 minutes before serving. Garnish with fresh oregano sprigs, if desired.

Yield: 8 servings

Nutritional info (per serving): 298 calories; 8.5 g fat; 2.6mg iron; 27mg cholesterol; 422mg calcium; 38.8g carbs; 818mg sodium; 19.2g protein; 2.6g fiber

Recipe adapted from Cooking Light