Green Tomato Parmesan

Found on the Taste of Home website and originally published in the August/September 2012 issue of Country Woman, this recipe is a delicious way to use the green tomatoes found in this week’s share. It can be a main dish, accompanied by crusty garlic bread and a green salad, or an equally tasty side dish as well.
Prep time: 1 hour
Cook time: 35 minutes
Servings: 8
Ingredients:
2 pounds medium Green tomatoes, cut into 1/2-inch slices
1/2 teaspoon Kosher salt
4 large Egg whites
3 Tablespoons all-purpose Flour
1-1/2 cups dry Whole wheat bread crumbs
1/3 cup grated Parmesan cheese
2 teaspoons Garlic powder
2 teaspoons dried Basil
3 cups Spaghetti sauce
1 cup fat-free Ricotta cheese
2 cups shredded part-skim Mozzarella cheese
Directions:
1. Preheat oven to 350 degrees. Place tomato slices in a single layer on paper towels; sprinkle with salt. Let stand for 5 minutes; pat dry.
2. In a shallow bowl, whisk egg whites until foamy. Place flour in a separate shallow bowl. In another shallow bowl, combine bread crumbs, Parmesan cheese, garlic powder and basil.
3. Coat tomato slices in flour, then dip in egg whites and coat with bread crumb mixture. Place on greased baking sheets.
4. Bake, uncovered, 35-40 minutes or until lightly browned, turning once.
5. Spread 1-1/2 cups spaghetti sauce into a greased 11″ x 7″ baking dish. Top with half of the tomatoes and spread with ricotta cheese.
6. Sprinkle with 1-1/2 cups mozzarella cheese. Layer with remaining tomatoes, spaghetti sauce and mozzarella cheese.
7. Bake, uncovered, 35-40 minutes or until bubbly and cheese is melted.