Eggplant Parmesan

Eggplant Parmesan

eggplantParmINGREDIENTS
  • 1 large eggplant, peeled
  • 4 egg whites
  • Fat-free Parmesan cheese
  • Garlic powder, to taste
  • 1 cup of low-carb marinara sauce
DIRECTIONS Pre-heat oven to 400 degrees. Cut into ¼ inch slices. In a shallow dish, beat egg whites and 4 tablespoons of water until foamy. Dip eggplant slices into egg whites, then into fat-free Parmesan cheese, pressing cheese into eggplant. Place eggplant on prepared baking sheet that has been sprayed with vegetable spray and sprinkle with garlic powder. Spray vegetable cooking spray over eggplant slices. Back 30 minutes at 400 degrees, turning eggplant over after 20 minutes, until golden brown and cooked through. Cover with 1 cup of low-carb marinara sauce. Bake for 20 minutes, or until eggplant is piping hot and sauce is bubbly. Makes 2 large servings.