adapted from Shape magazine, February 2011
serves 4
1 medium eggplant (about 1 lb) sliced into 1/4 inch rounds
kosher salt
1 teaspoon olive oil
3/4 cup whole wheat panko breadcrumbs
6 Tbsp freshly grated Parmesan cheese
1 tsp garlic powder
1 tsp Italian seasoning
1/4 tsp freshly ground black pepper
1/4 cup whole wheat flour
1 egg white, lightly beaten
1 1/2 cups marinara sauce
1/2 cup shredded part-skim mozzarella
Arrange Eggplant slices in a large colander and sprinkle with salt. Weigh eggplant down with a heavy place and let sit for 30 minutes to draw out moisture. Preheat oven to 425.
Heat olive oil in a nonstick skillet over medium. Add panko and toast, stirring often for 5 minutes, until golden. Transfer to a shallow dish and cool for 5 minutes. Add 3 Tablespoons Parmesan, garlic powder, Italian seasoning, black pepper and toss. Arrange flour, egg white, and panko in separate shallow dishes.
Dry eggplant well on paper towels and brush off any salt. Dredge slices on one side in first the flour, then egg whites, then panko crumbs. Place crumb side down, on foil lined baking sheets, spritz with cooking spray and bake 15 minutes or until tender.
Spread 1/2 up marinara over the bottom of an 8 inch square pan, Add half the eggplant slices. Pour another 1/2 cup marinara over the eggplant; top with remaining 3 tablespoons Parmesan. Dot with final 1/2 cup marinara; sprinkle mozzarella over the top. Bake for 15 minutes or until sauce is bubbling and cheese is melted.
Nutrition Information: 214 Calories, 8.1g Fat, 3.1 g Saturated Fat, 15mg Cholesterol, 692mg Sodium, 25.7g Carbohydrates, 5.6g Fiber, 10.8g Protein
Printable recipe from StartingtoSimmer.blogspot.com
