Directions

1. Preheat oven to 375°F. Coat a baking sheet with nonstick cooking spray. Season tomato slices with pepper; set aside.
2. Place bread cubes in a blender or food processor; blend until finely crumbled. Place breadcrumbs, Parmesan and Italian seasoning in a large resealable plastic bag. Set aside.
3. Working in small batches, dip tomatoes and mushrooms in egg whites, shaking off excess. Place 2 to 3 at a time in crumb mixture in bag; seal bag and shake to coat. Place coated tomatoes and mushrooms on baking sheet, and coat with nonstick cooking spray.
4. Bake 5 to 7 minutes. Turn vegetables and coat evenly with cooking spray. Bake 5 to 7 minutes more or until coating is golden and mushrooms are tender. Serve with dressing for dipping.