Yield: 4 servings
1 medium eggplant, peeled and sliced into 2/3 inches slices (about 8)
2/3 cup of Panko bread crumbs
3 tbsp. Parmesan or Asiago cheese, divided
1/2 tsp. dried oregano
1 egg white
2/3 cup of low sodium marinara sauce (about 150 calories)
Preheat oven to 400F.
Combine bread crumbs, 2 tbsp. Parmesan cheese and oregano.
Coat each eggplant slice in the egg white, and then dip and coat with the breadcrumb mixture.
Place coated eggplant slices onto baking sheet, coated with cooking spray.
Bake for 10 minutes, turn slices over and bake for another 2 minutes, or until golden brown.
Plate two slices and spoon heated marinara sauce and remaining cheese.
1 serving (2 slices) is about 130 calories