Baked Eggplant with Herbs and Lemon
2/3 cup plain dried bread crumbs
Preheat the oven to 400 degrees F. Line a baking sheet with foil.
3 tablespoons grated parmesan cheese
1 1/4 teaspoons grated lemon zest
3/4 teaspoon dried oregano
3/4 teaspoon dried thyme
3 egg whites
1 eggplant, peeled and sliced into 16 rounds
2 teaspoons olive oil
2 teaspoons fresh lemon juice
8 ounces can no-salt-added tomatoes, drained and finely chopped
1/4 teaspoon salt
On a plate, combine the bread crumbs, Parmesan cheese, 3/4 teaspoon of the lemon zest, 1/4 teaspoon of the oregano, and 1/4 teaspoon of the thyme.
In a shallow bowl, beat the egg whites with 2 tablespoons of water. Dip each eggplant round into the egg whites, then into the bread crumb mixture, and place on the prepared baking sheet.
In a small bowl, combine the oil and lemon juice and drizzle the mixture over the eggplant slices. Bake for 25 minutes, or until crisp and golden brown. Transfer the eggplant to a serving platter.
Meanwhile, in a small saucepan, combine the tomato sauce, salt, the remaining 1/2 teaspoon lemon zest, remaining 1/2 teaspoon oregano, and remaining 1/2 teaspoon thyme. Bring to a boil over medium heat. Reduce to a simmer and cook for 2 minutes to blend the flavors. Spoon the sauce over the eggplant and serve.
This recipe serves: 4
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