Trying to eat from the rainbow but not sure what to do with eggplant? Here is a great tasting way to get your “purples” and “reds” – elegant enough to serve your vegetarian friends as well:
Ingredients:
1 medium raw eggplant
2 large egg white(s), lightly beaten
1 1/2 cup(s) homemade marinara (preferably) or pizza sauce
1/3 cup(s) wholewheat bread crumbs
1 tsp Italian seasoning
1/2 tsp dried oregano
1/2 cup(s)Parmesan cheese, shredded (can be made vegan by using almond cheese)
Olive oil or cooking spray to coat casserole dish
Directions:
- Cut eggplant in ¼” slices, lay each slice out and sprinkle with salt (to remove excess water)-leave out for 15 minutes and then pat dry.
- Coat eggplant with egg wash, sprinkle with Italian seasoning and dried oregano and dip in a some wholewheat bread crumbs.
- Roast in oven at 425 for about 25 minutes (turning half way through). Remove from oven.
- Layer roasted eggplant slices in small casserole dish (coated with olive oil). Cover eggplant slices with pizza sauce or marinara (whatever you have on hand) and then a light layer of shredded parmesan. Repeat and alternate layers finishing with cheese on top.
- Bake on 425 for 10-15 minutes Broil on low for about 5 minutes until cheese is melted golden – yummo!
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