Baked Eggplant With Parmesan

This may be my favorite way of eating eggplant. Its crispy outer layer and warm, soft center make me feel like I am indulging in something deep fried and calorie dense, when in fact, it is quite the opposite. It is a straightforward recipe that requires minimal attention and provides maximum flavor.


You can dip these in heated tomato sauce if you want them to resemble the traditional fried Eggplant Parmesan, but I enjoy them as is!

Baked Eggplant With Parmesan

(1 HUMONGOUS serving for only 124 calories)

Ingredients:

• 1 medium eggplant
• 1 egg white (mixed with 2 tablespoons cold water)
• 1/4 cup parmesan cheese
• 1/4 cup "Parmesan & Herbs" zero calorie seasoning such as Club House or McCormic brand
• non-stick spray

Method:

• Pre-heat oven to 450 degrees Fahrenheit and grease a cookie sheet with non-stick spray (or line with parchment paper)
• Mix together the cheeses and put on a plate; place the egg whites and water in a bowl next to them
• Cut the eggplant into 1/4 inch thick circles; dip into egg whites then cheese; place onto cookie sheet
• Bake for 10-15 minutes (or until golden brown on the bottom), then flip over to brown the other side (about another 10 minutes)

NUTRITIONAL INFORMATION
(For the entire recipe)

• 124 Calories
• 7g Carbohydrates
• 2g Sugar
• 3g Fiber
• 5g Fat
• 7g Protein