This is adapted from “Crazy Plates”.
1 Eggplant, sliced into 12 discs
1 cup whole grain bread crumbs
2/3 cup Parmesan Cheese, shredded (I didn’t have any, and used Asiago instead, but traditionally, Parmesan is what is used)
2 tsp dried basil
4 egg whites
½ tsp salt
2 tsp olive oil
2 cups of your favourite marinara sauce, homemade or store bought (I do have a recipe for Marinara sauce under Misc. if needed)
3/4 cup mozzarella cheese
In a dish, lightly beat together egg whites and salt.
In another dish, combine bread crumbs, Parmesan cheese and basil.
Take sliced eggplant, and dip it into the egg white mixture first, followed by the breadcrumb mixture. Make sure to really press on the breadcrumbs. Place coated eggplant on a greased cookie sheet.
Once all the eggplant is coated, drizzle on the olive oil. Place in a 400 degree oven for 12 minutes. Take out the eggplant, and flip each one to the other side. Continue to cook for another 12 minutes.
In a greased oven safe dish, place 2/3 cup of marinara sauce on the bottom. Place 6 slices of eggplant on top of the sauce. Add another layer of marinara sauce, followed by the rest of the eggplant. Top with the rest of the marinara sauce, and the mozzarella cheese.
Cook at 400 degrees for 30-40 minutes, or until cheese is golden brown.
