Nutrition Facts: Serves 6, Calories: 203, Fat: 6g, (Saturated Fat: 3g. ) Protein: 12g., Carbohydrates: 29g., Fiber: 8g.
By: Shelby Sutphen, Dietitian, Nutrition Education Manager of the Children's Hunger Alliance
2 eggplants (about 2lbs.)
3 egg whites
1 c. fine dry breadcrumbs (I use Panko)
1/2 c. freshly grated Parmesan cheese (1oz. divided)
1/2 tsp sale
1/2 tsp freshly ground pepper
1/4 c. slivered fresh basil leaves
2 1/2 c. marinara sauce (I sauteed onions, red peppers, garlic, crushed red pepper & a can of Kroger's Fire Roasted Tomatoes & then added it to the sauce)
3/4 c. grated part-skim mozzarella cheese (3 oz.)
Preheat oven to 400F. Coat two baking sheets & and 8 X 11 1/2" back dish w/nonstick cooking spray.
Cut eggplants crosswise into 1/4" thick slices. Whisk egg whites & water in a shallow dish until frothy.Combine breadcrumbs, 1/2 c. of the Parmesan cheese, salt & pepper in another shallow dish.
Dip the eggplant slices into the egg-white mixture, then coat w/the breadcrumb mixture. (Discard any leftover breadcrumbs & egg white.) Arrange the eggplant slices in a single layer on the prepared baking sheets.
Bake for 15 min., turn the eggplant slices over & bake until crisp & golden, about 15 min. longer.
Stir basil into the marinara sauce. Spread about 1/2 c. of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 c. of the remaining sauce over the eggplant & sprinkle with half of the mozzarella cheese. Add a layer of the remaining eggplant slices & top with the remaining sauce, mozzarella & Parmesan.
Bake, uncovered, until the sauce bubble's and the top is golden, 15 to 20 min.