Eggplant parmigiana over couscous


Beat 1 egg white in a bowl with a fork

Pour 1/4 cup whole-wheat bread crumbs into another shallow bowl

Dip three 3/4 inch-wide slices of eggplant into egg,then dredge in bread crumbs

Bake at 350 degrees, turning once until eggplant is soft and browned, about 20 minutes

Top with 2/3 cup low-sodium marinara sauce and sprinkle with 1/4 cup shredded part-skim mozzarella

Broil slices on baking sheet until cheese melts.

Serve with 1 cup whole wheat couscous

Optional: pea pods

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