Eggplant Parmesan

Ingredients

 • 1 slice bread (rye, pumpernickel,
flourless)
• 6 tsp parmesan cheese
• 1½ cups eggplant
• 1 tsp oil, olive
• ¼ cup onion
• ½ medium tomato
• 1 Tbl tomato sauce
• 1 egg white
• ½ tsp garlic
• 1½ oz cheese, non-fat
Spices / Flavoring

 • ¼ tsp salt, lite
• ¼ tsp black pepper
• ¼ tsp dried basil
• ½ tsp italian seasoning
carbs protein
per meal TARGET 20 24
this meal ACTUAL 24 24

Preparation:
Dry bread out in a 250 degree oven.
Once all moisture is gone, crumble
into bread crumbs and set aside.

Meanwhile, trim ends of eggplant and
slice crosswise into circles of equal
thickness (approximately 1/4"). Lay
slices on paper towel and sprinkle
with salt. Let the eggplant "drain" for
15 minutes.

In the meantime, saute onion and
garlic until tender in a saucepan. Add
tomato, tomato sauce, basil, salt, and
pepper. Simmer for 10 minutes on
low, adding water if necessary.

Whisk egg white with 1 tablespoon
water. Dip eggplant in egg white and
then dredge through a mixture of the
bread crumbs, salt, pepper, and
Italian seasonings.

Fry in olive oil on both sides and layer
on a baking dish, alternating eggplant
with sauce then grated cheese(s)
.

Bake or microwave until cheese
melts.