Austin Holistic Fitness · Low-Glycemic Recipe

Eggplant Parmesan

Serves 6  ·  Mains  ·  Low-Glycemic

All the comfort of the classic — golden breaded eggplant layered with marinara and melted mozzarella — baked instead of fried.

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Ingredients

• 2 whole eggplants, peeled and sliced
• 3 large egg whites
• 1/2 cup Parmesan cheese, grated
• 1/4 tbsp fresh basil
• 2 1/2 cups tomato sauce, canned
• 2 tbsp herbs de Provence
• 2 1/2 cups tomato sauce, canned
• 2 1/2 cups mozzarella cheese, whole milk, shredded
• 2 1/2 slices whole wheat bread

Directions

1. Preheat the oven to 400°F. Coat two cookie sheets with cooking spray.
2. Whisk the egg whites with 3 tbsp water until frothy.
3. Toast the bread and crumble it to make breadcrumbs.
4. Combine the breadcrumbs with 1/4 cup grated Parmesan and salt and pepper on a plate or shallow dish.
5. Dip the sliced eggplant into the egg white mixture, then coat with the breadcrumb mixture. Place on the cookie sheets and bake until golden on each side, about 30 minutes.
6. Combine the basil and marinara sauce and spread an even layer on the bottom of a baking dish.
7. Top the marinara with the golden eggplant, cover with the remaining sauce and the mozzarella and Parmesan cheese, and bake until bubbly and golden, about 20 minutes.

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