Eggplant Parmesan
Ingredients
The eggplant and coating
-
1
medium
eggplant
-
3
large
egg whites
-
1 ½
oz
freshly grated Parmesan cheese
-
¾
cup
whole wheat panko crumbs
-
½
teaspoon
garlic powder
-
½
teaspoon
dried basil flakes
-
½
teaspoon
oregano
The sauce and cheese
-
1
cup
tomato basil pasta sauce
-
¾
cup
shredded reduced fat 2% mozzarella cheese
Instructions
- Preheat the oven to 375°F and prepare baking sheets with cooking spray.
- Slice the eggplant into ¼ inch thick rounds.
- Whisk the egg whites in a bowl until slightly bubbly.
- Mix the panko crumbs, Parmesan cheese, garlic powder, basil, and oregano in a separate bowl.
- Dip each eggplant slice in egg whites, then coat with the crumb mixture, pressing to adhere.
- Arrange the coated eggplant on the baking sheets and mist the tops with olive oil spray.
- Bake for 12-15 minutes until golden, flip the slices, and bake for another 12-15 minutes.
- Top each eggplant slice with pasta sauce and mozzarella cheese, then bake for an additional 5 minutes until the cheese melts.
Nutrition Facts (estimated)
Servings
6
Calories
149
Total fat
5g
Total carbohydrates
17g
Total protein
12g
Sodium
0mg
Cholesterol
0mg
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