1/2 of a large eggplant, sliced into quarter-inch rounds (about ten rounds total)
1 1/2 cups tomato sauce (sometimes I make my own - I used jarred in this photo)
1/2 cup bread crumbs
3T grated parmesan cheese
3oz part-skim mozzarella, shredded
1 egg white
basil
salt, pepper and garlic powder
Preheat the oven to 400 and lightly spray a baking sheet with cooking spray. Mix bread crumbs, salt, pepper, garlic powder and one tablespoon of the parmesan cheese on a plate. Put egg white into a bowl and beat lightly. Using a fork, coat each slice of eggplant on both sides with the egg white, then dredge in the bread crumb mixture until coated. Place on baking sheet in a single layer, spray top with cooking spray, and bake for about 20 - 25 minutes, flipping halfway through. Keep an eye on them, because oven temperatures/cooking times vary so much - I don’t want yours to burn!
Heat the tomato sauce. Once the eggplant slices are crisp on both sides, top each slice with a little mozzarella, basil and the remaining parmesan in equal amounts. Place back in the oven on warm to melt the cheese. Top with tomato sauce and a little extra basil and serve. Makes two servings.
Nutrition: 383 calories / 14g fat / 6g saturated fat / 44g carbohydrates / 8g fiber / 21g protein
[...] is cheese under that sauce, don’t you worry. I make a lazy version - the recipe is here. Don’t forget to add flax to the bread [...]