Olive Oil Spray
2 large Egg Whites
1 teaspoon fat free Milk
2/3 cup dried bread crumbs
1/4 teaspoon garlic powder
1 teaspoon finely chopped fresh parsley
1/8 teaspoon salt ( i did a pinch)
1 pound Squash, cut crosswise into 1/4 inch circles
4 oz (about 1 1/4 cups) finely shredded low fat mozzarella
1 Tablespoon grated reduced fat Parmesan
Preheat Oven to 400 F
Mist a large Nonstick baking sheet (or sheets) with spray
Use a fork to lightly beat the egg whites and milk in a medium shallow bowl until well combined.
Combine the bread crumbs, garlic powder, parsley and salt in a second medium shallow bowl and set it next to the first.
Dip one of the Squash slices into the egg mixture, letting any excess drip off. Next, dip the Squash into the bread crumb mixture and lay it on a prepared baking sheet. Continue breading the remaining Squash slices, laying them side by side, not touching, on the baking sheets. Transfer the sheets to the oven rack (back one after the other if they do not fit side by side) and bake for 30 minutes. Carefully flip the slices and bake for another 30 minutes until the Squash is lightly browned and the breading is crip. Remove from the oven and reduce the oven temperature to 350 F.
Meanwhile, spread 1/2 cup Spaghetti sauce evenly over the bottom fo teh baking dish. Layer half of the Squash slices on top of the sauce (it's okay if they overlap each other) spoon another 1/2 cup of sauce evenly over squash. follwed by the half of the mozzarella. Layer teh remaining squash slices over teh mozzarella. Followed by another 1/2 cup of sauce and teh remaining mozzarella. Sprinkle the tops evenly with the Parmesan. Bake, uncovered for 20 to 30 minutes, or until the cheese is bubbly and beginning to brown slightly. serve immediately.