Recipe yields 6 servings (2 pizzas each)
2 medium eggplant
4 large egg whites
1 1/2 cups breadcrumbs (I use the ones with Italian seasoning!)
6 whole wheat english muffins
1 can tomato sauce (You know I love Tuttorosso)
1 cup shredded fat free mozzarella cheese
1/2 cup parmesan cheese
Heat oven to 350 degrees. Slice eggplant in 1/4"-1/2" slices. My family likes them on the thin side so they become nice and crispy when they cook, but you can slice them however you prefer. (Cooking times will vary with thicker slices).
Coat baking sheet with cooking spray. Dredge the eggplant slices in egg whites and then cover with breadcrumbs. Place slices flat on the baking sheet.
Bake for 20-25 minutes. Turn over half way through cooking time. While eggplant is in the oven, slice english muffins and toast them in the toaster. Remove eggplant from oven and take off baking sheet. On the same baking sheet, place english muffins in a flat layer. Top with pieces of cooked eggplant. I usually like to put 2-3 pieces (depending on size) on top of each muffin. Atop the eggplant, place a spoonful of tomato sauce and sprinkle with mozzarella and parmesan cheeses.
Return baking sheet to oven and cook for 5 minutes or until cheese has melted. Remove from oven, serve and enjoy!
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