|Saturated fat||1.6 g|
|Polyunsaturated fat||0.7 g|
|Monounsaturated fat||3 g|
A hearty dish that’s light on your waistline
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3 egg whites
2 8-ounce cans
- Preheat oven to 400°F
- Cut eggplant lengthwise into 1/4-inch strips. Combine wheat flour, oregano, and basil. Dredge eggplant in egg whites, then flour-spices mixture. Bake eggplant strips on a large oiled tray for 10-15 minutes, flipping halfway through.
- Meanwhile, make the sauce. Heat olive oil in a saucepan on medium-low, add garlic and onion and cook for 1 minute. Add tomato sauce and tomatoes. Cook for 5-10 minutes, stirring occasionally.
- Reduce oven to 350°F. Coat the bottom of a baking dish or cast iron skillet with sauce. Arrange eggplant strips, cheese, and sauce in layers; finishing with cheese. Cover with foil and bake for 20-25 minutes.