NUTRITION

SERVINGS

INGREDIENTS

1 medium eggplant

1 cup egg whites

0.25 cup parmesan cheese

0.25 cup panko breadcrumbs

0.25 cup non-fat Greek yogurt

1 tsp olive oil

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp fresh parsley

PREPARATION

• 1

  Slice the eggplant into 1/2-inch thick rounds.

• 2

  Sprinkle the slices with sea salt and let them sit for 10 minutes to release moisture, then pat them completely dry with a paper towel.

• 3

  In a shallow bowl, whisk the egg whites with the garlic powder and black pepper until slightly frothy.

• 4

  In a second shallow bowl, combine the parmesan cheese and panko breadcrumbs.

• 5

  Dip each eggplant slice into the egg white mixture, then press firmly into the parmesan-panko mixture to coat both sides evenly.

• 6

  Heat the olive oil in a large non-stick skillet over medium-high heat.

• 7

  Place the eggplant slices in the skillet and fry for 3 to 4 minutes per side until the crust is crisp and golden brown.

• 8

  While the eggplant cooks, whisk together the Greek yogurt, lemon juice, and chopped fresh parsley in a small bowl to create the dipping sauce.

• 9

  Serve the hot eggplant schnitzel immediately with the lemon-yogurt sauce on the side.