Snack: Eggplant Parmesan

Yes, you can make crispy, cheesy eggplant parmesan the whole family will love?with whole grains and without deep frying!

This recipe includes superfoods such as:

Basil

Health benefits of Eggplant Parmesan

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1/2 cup flour
1/2 tsp dried basil
1/4 tsp ground black pepper
1 cup whole-wheat panko bread crumbs
1/4 cup freshly grated Parmesan cheese
3 egg whites, beaten
1 medium (1-lb) eggplant, sliced into 10 1/2-inch-thick rounds
1 Tbsp olive oil
Nonstick cooking spray
1 (24.5-oz) jar reduced-sodium pasta sauce
1/4 cup shredded part-skim mozzarella cheese

Instructions

Preheat oven to 350° F.
In a medium bowl, combine flour, basil and pepper. In another medium bowl, combine bread crumbs and Parmesan cheese. In a third medium bowl, add egg whites.
Dredge both sides of eggplant slices in flour, then eggs, then bread crumbs, coating well. Set aside.
Add oil and cooking spray to a large nonstick skillet over medium-high heat. Cook eggplant in batches, about 2 minutes per side. Use additional cooking spray with each batch.
Place the eggplant slices in the bottom of a 13x9-inch baking dish. Pour pasta sauce over the eggplant to cover all slices. Sprinkle mozzarella cheese over the top and bake for 30 minutes, until cheese is melted and slightly golden.
Dietitian Tip: Serve with a green salad and whole-wheat pasta for a complete meal. For a lower-carb option, have zucchini “noodles” or spaghetti squash instead of pasta. 
Choices/Exchanges: 1 Starch, 1 Nonstarchy Vegetable, 1 Fat