NUTRITION

SERVINGS

INGREDIENTS

1 medium eggplant

1 cup liquid egg whites

0.25 cup whole wheat panko breadcrumbs

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup marinara sauce

2 oz part-skim mozzarella cheese

2 tbsp grated parmesan cheese

0 tsp extra virgin olive oil

1 tbsp fresh basil

PREPARATION

• 1

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

• 2

  Slice the eggplant into 1/2-inch thick rounds, ensuring they are uniform for even cooking.

• 3

  Set up two shallow bowls: pour the liquid egg whites into the first, and mix the panko, oregano, garlic powder, sea salt, and black pepper in the second.

• 4

  Dip each eggplant slice into the egg whites, allowing any excess to drip off, then press firmly into the panko mixture to coat both sides.

• 5

  Arrange the coated slices on the prepared baking sheet in a single layer and bake for 15 minutes.

• 6

  Flip the slices over and bake for an additional 10 minutes until the coating is golden and the eggplant is tender.

• 7

  Spoon a portion of marinara sauce onto each eggplant slice, then top with shredded mozzarella and grated parmesan.

• 8

  Return the pan to the oven for 5 minutes, or until the cheese is melted and starts to bubble.

• 9

  Garnish with chopped fresh basil and serve immediately while hot.