Italian Cuisine is one of my all time favorite foods-but then again who’s isn’t it right!?. However, most tend to be extremely high in calories which are not at all waist-friendly. I found the original recipe from wholefoodsmarket.com and further modified it a bit to make it EXTRA flavorful as well as calorie-friendly! I was actually pleasantly surprised on how delicious it turned! Your comments and feedback would be greatly appreciated!
INGREDIENTS: Serves 4
1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces (about eight)
2 eggs, beaten
3/4 cups cups panko bread crumbs (plain)
3/4 cup whole wheat plain bread crumbs
1 tsp Italian seasoning
1 tsp Mrs. Dash Tomato Basil Spice
1 jar Muir Glen Organic Tomato Basil Sauce
2 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese
Avocado or Coconut oil Cooking Spray
Preheat oven with a baking sheet inside to 375°F. Meanwhile in a square deep dish whisk together panko, whole wheat bread crumbs, and spices. In another deep rectangle dish put the beaten eggs. Coat eggplant slices with beaten egg, then bread with panko crumbs. Liberally spray hot baking sheet with cooking spray and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes.
Increase oven temperature to 475°F. In an 8 x 10-inch ovenproof dish, layer pasta sauce, then eggplant, and top with cheeses. Repeat, finishing with cheese. Bake until the cheese melts and turns golden in spots, about 15 minutes.
Amount Per Serving
|Total Fat||6.4 g|
|Saturated Fat||2.8 g|
|Polyunsaturated Fat||0.7 g|
|Monounsaturated Fat||1.1 g|
|Total Carbohydrate||42.4 g|
|Dietary Fiber||10.2 g|