Makes 4 servings
Prep time: 5 minutes
Total time: 30 minutes
Ingredients:
1 medium eggplant
3/4 cup whole wheat Panko crumbs
6 oz part-skim mozzarella cheese
2 1/2 Tablespoon grated Parmigiano Reggiano
1 cup marinara sauce - approx.
1 egg
2 egg whites
1 teaspoon basil and oregano
Sea salt and coarse black peppercorn to taste
Pam cooking spray to grease
Directions:
In small bowl combine Panko crumbs, basil, oregano, and 1 tbsp Parmigiano.
In another bowl, whisk together egg and egg whites.
Set aside.
Slice eggplant in about 1-inch slices.
Season with salt & pepper.
Dredge in egg, then panko crumbs.
Place on well-greased baking sheet.
Bake eggplant at 425 F. for 15 minutes.
After baking, turn over each slice.
With browned-side up, layer with mozzarella marinara sauce, and remaining Parmigiano.
Return to oven and bake for another 10 minutes until cheese has melted and sauce is bubbling.
Layer slices with marinara to create a tower.
Immediately serve.