NUTRITION

SERVINGS

INGREDIENTS

1 medium eggplant

0.5 cup egg whites

0.5 tbsp panko breadcrumbs

0.5 tbsp almond flour

2 tbsp parmesan cheese

0.5 cup low-fat ricotta cheese

0.5 cup marinara sauce

1 oz part-skim mozzarella cheese

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F and lightly grease a large baking sheet with the olive oil.

• 2

  Slice the eggplant into 1/2-inch thick rounds and sprinkle both sides with sea salt; let sit for 10 minutes to draw out moisture, then pat dry with a paper towel.

• 3

  In a shallow dish, whisk the egg whites until they become slightly frothy.

• 4

  In a separate shallow dish, combine the panko breadcrumbs, almond flour, parmesan cheese, garlic powder, and black pepper.

• 5

  Dip each eggplant slice into the egg whites, then press firmly into the breading mixture until evenly coated on both sides.

• 6

  Arrange the eggplant slices on the prepared baking sheet and bake for 20 minutes, flipping halfway through, until the exterior is golden and crispy.

• 7

  While the eggplant bakes, stir together the low-fat ricotta cheese and dried oregano in a small bowl.

• 8

  Remove the eggplant from the oven and top each slice with a dollop of the ricotta mixture, a spoonful of marinara sauce, and a sprinkle of mozzarella cheese.

• 9

  Return the tray to the oven for 5-7 minutes, or until the cheese is melted and bubbly.