A hearty dish that’s light on your waistline

Ingredients

• 1 medium eggplant
• 1/2 cup whole-wheat flour
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 3 egg whites (about 1/3 cup), beaten
• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic, minced
• 1 small onion, chopped
• 2 8-ounce cans no-salt-added tomato sauce
• 2 Campari tomatoes, chopped
• 4 tablespoons fresh Parmesan cheese, grated

Directions

1. Preheat oven to 400°F.
2. Cut eggplant lengthwise into 1/4-inch strips. Combine wheat flour, oregano, and basil. Dredge eggplant in egg whites, then the flour-spices mixture. Bake eggplant strips on a large oiled tray for 10 to 15 minutes, flipping halfway through.
3. Meanwhile, make the sauce. Heat olive oil in a saucepan on medium low, add garlic and onion, and cook for 1 minute. Add tomato sauce and tomatoes. Cook for 5 to 10 minutes, stirring occasionally.
4. Reduce oven to 350°F. Coat the bottom of a baking dish or cast-iron skillet with sauce. Arrange eggplant strips, cheese, and sauce in layers, finishing with cheese. Cover with foil and bake for 20 to 25 minutes.

Nutrition Information