2 pounds Eggplant, fresh
2 Egg(s) Separated (whites only)
3/4 cup Parmesan Cheese, Finely grated
3/4 cup Whole Wheat Breadcrumbs
1 tsp Italian Seasoning
1/2 tsp Kosher Salt
1/2 tsp Black Pepper
Pam
Preheat oven to 375 degrees F. Thoroughly coat a baking sheet with Pam. (You may need two sheets.)
In a shallow bowl, whisk together the egg whites and 1 tbsp water. In another bowl, combine the breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper.
Cut the eggplant into rounds. I do about 1/4 inch thick.
Dip the eggplant slices in the egg mixture, letting the excess drip off. Dredge the dipped slices in the Parmesan mixtures, pushing down gently to coat well. Lay the coated slices on the baking sheet.
Bake for 25-30 minutes. You can optionally flip the slices halfway through baking.
In a shallow bowl, whisk together the egg whites and 1 tbsp water. In another bowl, combine the breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper.
Cut the eggplant into rounds. I do about 1/4 inch thick.
Dip the eggplant slices in the egg mixture, letting the excess drip off. Dredge the dipped slices in the Parmesan mixtures, pushing down gently to coat well. Lay the coated slices on the baking sheet.
Bake for 25-30 minutes. You can optionally flip the slices halfway through baking.
(I like to serve these, covered in Garlic Parmesan Cream Sauce made with shrimp and/or artificial crab meat.)
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