I am getting lots of request for clean eating and/or 21 Day Fix approved recipes, so I wanted to share my favorite recipe for eggplant parmesan. Sooo good, and I would eat this every day of the week!
Baked Eggplant Parmesan
(makes 2 servings)
- 1 large eggplant, peeled
- 4 egg whites
- Grated Parmesan cheese (I use low-fat, but it’s your choice)
- Garlic powder, to taste
- Onion powder, to taste
- 1 cup of pasta or marinara sauce
- Vegetable cooking spray
Pre-heat oven to 400 degrees.
Slice eggplant into ¼ inch thick slices. In a shallow bowl , beat egg whites and 4 tablespoons of water until foamy. In a separate bowl, mix parmesan cheese with garlic powder and onion powder. Dip eggplant slices into egg whites, then into grated parmesan cheese mixture. Spray a baking sheet with vegetable cooking spray (Make sure the pan has edges, so when you add the pasta sauce later, it doesn’t run all over your oven. I use a jelly roll pan.) Place eggplant on pan and spray vegetable cooking spray lightly over eggplant slices.
Bake 30 minutes, turning eggplant over after 15 minutes, until golden brown and cooked through. (Bake less time if you make the slices thinner.)
Cover with pasta or marinara sauce. Bake for 20 minutes, or until sauce is bubbly.