2 egg whites
2 tablespoons water
6 tablespoons bread crumbs
2 tablespoons grated parmesan
1 large eggplant peeled and cut into 12 round slices
2 teaspoons olive oil
1 small onion, diced
1 clove garlic, minced
2 cans "no salt added" diced tomatoes
½ teaspoon dried basil
½ teaspoon dried oregano
½ cup part skim, shredded mozzarella
Preheat oven to 350 degrees.
Spray a 15x10x1 inch baking sheet with nonstick cooking spray.
Whisk egg whites and water in shallow dish.
Combine bread crumbs and 2 tablespoons parmesan cheese in another shallow dish.
Dip eggplant slices in egg mixture and then in bread crumbs.
Place eggplant slices in single layer in prepared pan.
Bake 25-30 minutes until brown, then turn slices and bake another 15 minutes.
Meanwhile, heat oil in a medium skillet over medium-high heat, add onion, cook for 5 minutes until soft, then add garlic and cook for 1 minute. Stir in tomatoes, basil, and oregano and bring to a boil. Reduce heat and simmer for 15 minutes stirring occasionally.
Pour sauce into the baking dish; arrange cooked eggplant over the sauce, sprinkle with mozzarella cheese and ¼ cup parmesan, and bake for another 15-20 minutes until cheese is melted and golden.
Makes 4 servings
Compliments of Diabetes Self-Management