Ingredients
1 medium eggplant, unpeeled
1 cup whole-wheat panko breadcrumbs
1/4 cup whole-wheat flour
1 large egg, lightly beaten
1 teaspoon salt-free Italian seasoning, such as Mrs. Dash
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Cooking spray
1/4 teaspoon salt
1 cup lower-sodium marinara sauce
3/4 cup shredded low-moisture part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons extra-virgin olive oil
Directions
Preheat oven to 425°F. Line a large rimmed baking sheet with foil; set a wire rack on the baking sheet. Cut eggplant lengthwise into 4 (¾-inch-thick) slices, keeping stem intact.
PHOTOGRAPHER: FRED HARDY, FOOD STYLIST: JENNIFER WENDORF, PROP STYLIST: SHELL ROYSTER
Place panko, flour and egg in 3 separate wide, shallow bowls. Stir Italian seasoning, garlic powder and onion powder into the panko.
Working with 1 eggplant slice at a time, dredge in flour and shake off excess. Dip in egg; let excess drip off. Dredge in panko mixture to coat, pressing to adhere. Place on the prepared rack. (Discard any remaining egg, flour and panko.)
Increase oven temperature to broil; preheat for 5 minutes. Top the eggplant slices with marinara, mozzarella and Parmesan. Broil until the cheeses are melted and browned in spots, 2 to 3 minutes.
PHOTOGRAPHER: FRED HARDY, FOOD STYLIST: JENNIFER WENDORF, PROP STYLIST: SHELL ROYSTER
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