1-pound eggplant, unpeeled
Vegetable oil spray
1 cup chopped zucchini
1 large onion, chopped
1 medium rib of celery, finely chopped
2 medium garlic cloves, minced
2 tsp dried oregano, crumbled
1/4 tsp crushed red pepper flakes
1/3 cup water
2 slices whole-wheat bread, processed
into very fine crumbs
Whites of 2 large eggs
1/8 tsp salt
1/2 cup pizza sauce
1 cup shredded part-skim mozzarella
2 tbsp shredded Parmesan cheese
1 Lean Meat
Calories from Fat 62
Saturated Fat 3.8g
Dietary Fiber 5g
- Preheat the oven to 350 degrees.
- Cut the eggplant crosswise into
1/2-inch slices. Select the 4 largest slices. Lightly spray both
sides with vegetable oil spray. Put them on a nonstick baking sheet.
Set aside. Chop the remaining eggplant slices into 1/2-inch pieces.
- Heat a 12-inch nonstick skillet
over medium-high heat. Remove from the heat and lightly spray with
vegetable oil spray. With the skillet still off the heat, stir in the
diced eggplant, zucchini, onion, celery, garlic, oregano and red
pepper flakes. Lightly spray with the vegetable oil spray. Cook for 8
minutes, or until the eggplant is tender, stirring frequently. Remove
from the heat.
- Stir in the water, then the bread
crumbs, egg whites and salt. Spoon onto each eggplant slice.
- Bake for 25 minutes or until the
eggplant rounds are tender. Top each slice with 2 tbsp pizza sauce.
Sprinkle with the mozzarella. Bake for 5 minutes or until the cheese
melts. Remove from the oven.
- Sprinkle with the Parmesan. Let
stand for 5 minutes.