NUTRITION

SERVINGS

INGREDIENTS

1 medium Eggplant

2 large Egg whites

2 tbsp Whole wheat panko breadcrumbs

0.5 tsp Italian seasoning

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1.5 oz Part-skim mozzarella cheese

2 tbsp Parmesan cheese

0.5 cup Marinara sauce

1 oz Chickpea pasta

1 tsp Fresh basil

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Slice eggplant into half-inch rounds and lightly salt them to draw out moisture for 10 minutes, then pat dry.

• 3

  Whisk egg whites in one bowl; in another, combine panko, Italian seasoning, garlic powder, salt, and pepper.

• 4

  Dip eggplant slices into egg whites, then coat thoroughly with the seasoned panko mixture.

• 5

  Place eggplant on the baking sheet and bake for 20-25 minutes, flipping halfway, until golden and crisp.

• 6

  While eggplant bakes, cook chickpea pasta in boiling salted water according to package directions; drain and set aside.

• 7

  Top each eggplant slice with a spoonful of marinara and mozzarella; return to the oven for 3-5 minutes until cheese is melted.

• 8

  Toss the cooked pasta with the remaining warmed marinara sauce.

• 9

  Serve the cheesy eggplant over the pasta and garnish with grated parmesan and fresh basil.