Skinny Eggplant Parmesan

• Vegetarian

• Produce

  • 1/2 cup Basil
  • 1 Eggplant, sliced 1/4" slices, large
  • 1 clove Garlic

• Refrigerated

  • 1 Egg, large
  • 1 Egg whites, large

• Condiments

  • 1/2 jar Spaghetti sauce

• Baking & Spices

  • 1 tsp Italian seasoning

• Bread & Baked Goods

  • 2 cups Panko bread crumbs

• Dairy

  • 1/2 cup Mozzarella cheese, low fat
  • 1/2 cup Parmesan cheese

• Liquids

  • 1 tbsp Water

Found on motherrimmy.com

Description

Ingredients

• 1 large eggplant, sliced 1/4 slices
• 1 large egg
• 1 large egg whites
• 1 tablespoon water
• 1 clove garlic, finely minced
• 1 tsp Italian Seasoning
• 2 cups panko bread crumbs
• ½ jar spaghetti sauce
• ½ cup low fat mozzarella cheese
• ½ cup parmesan cheese
• ½ cup basil, chopped

Directions

• 1. Preheat oven to 450.
• 2. Spray two large cookie sheets with cooking spray.
• 3. Place bread crumbs in one dish.
• 4. Whip eggs, water, garlic and Italian seasoning in another dish.
• 5. Dip egg plant in egg mixture, then dip in Panko crumbs. Place on cookie sheets. Spray tops with cooking spray.
• 6. Bake 10 minutes and then flip to brown both sides.
• 7. Spray 13 x 9 cooking sheet with cooking spray.
• 8. Spread 1/3 spaghetti sauce on the bottom of the baking dish and layer half the eggplant. Top with another 1/3 spaghetti sauce, 1/4 cup mozzarella cheese, 1/4 cup parmesan cheese and 1/4 cup basil.
• 9. Layer remaining ingredients in the same manner.
• 10. Bake for 15 minutes to melt cheese.

Nutrition