Ingredients
6 plum tomatoes, cut into 1/4 inch thick slices
1/2 tsp pepper
1 (8 oz) loaf of day old french bread, cubed (or italian style bread crumbs)
1/4 cup grated parmesan cheese
1 1/2 teaspoons Italian seasoning
8 oz. sliced fresh mushrooms
6 egg whites, lightly beaten
cooking spray
Caesar or ranch dressing
Preparation
Sprinkle tomato slices evenly, set aside. Pulse bread cubes in a food processor until finely crumbled. Place crumbs, parmesan cheese and italian seasoning in a large plastic resealable freezer bag. Dip tomatoes and mushrooms, in small batches, in egg whites, draining well. Add to crumb mixture, 2 or 3 at a time, seal bag, and shake to coat. Arrange tomatoes and mushrooms on a lightly greased baking sheet. Coat vegetables evenly with cooking spray. Bake at 375 degrees for 5 to 7 minutes. Turn vegetables, and coat evenly with cooking spray. Bake 5 to 7 minutes more or until golden and mushrooms are tender. Serve with dressing as dipping sauce.
