Parmesan-Crusted Baked Eggplant
These crisp eggplant rounds can be served as they are intended, as a vegetable side dish or topped with your favorite tomato sauce and a bit of shredded part-skim mozzarella and baked again just until the cheese has melted.
1/2 cup plain dried breadcrumbs
3 tablespoons grated Parmesan cheese
2 tablespoons minced fresh basil
1-1/2 teaspoons grated lemon zest
1/2 teaspoon oregano
3 large egg whites
3 tablespoons water
1 eggplant (1 pound), peeled and sliced into 16 rounds
4 lemon wedges, for serving
1 Preheat the oven to 400°F. Line a baking sheet with foil. Spray the foil with nonstick cooking spray.
2 On a plate, combine the breadcrumbs, Parmesan, basil, lemon zest, and oregano. In a shallow bowl, beat the egg whites with the water. Dip each eggplant round into the egg whites, then into the breadcrumb mixture, patting it on. Place on the prepared baking sheet.
3 Spray the eggplant with nonstick cooking spray. Bake without turning the eggplant over, for 25 minutes, or until the coating is crisp and golden brown. Transfer the eggplant to a serving platter. Serve with the lemon wedges for squeezing.
Makes 4 servings.
Per serving: 114 calories, 2.1g total fat (0.9g saturated), 3mg cholesterol, 4g dietary fiber, 19g carbohydrate, 7g protein, 231mg sodium.