Recipe adapted from Skinny Taste.
- 3 large egg whites
- 3 tsp olive oil
- 1 large eggplant (approx. 1 1/4 - 1 1/2 pounds)
- Salt and pepper to taste
- 1 1/2 cups panko breadcrumbs (If you prefer finer crumbs, go for Italian breadcrumbs instead)
- 6 tbsp parmesan cheese
- Garlic salt to taste
- Canola oil spray
- 2 cups tomato marinara sauce
Preheat the oven to 450 degrees. Cover two baking sheets with parchment paper and spray with oil.
Cut eggplant in half lengthwise. Cut each half into 1/4 inch thick slices. Try to keep all sizes relatively similar sizes so that they will cook evenly. (The bf didn't do such a great job of the cutting here).
In a bowl, season the eggplant strips with olive oil, salt and pepper.
In another bowl, combine the parmesan cheese, breadcrumbs and garlic salt.
Put the egg whites in a separate bowl.
Dip the eggplant sticks into the egg whites, and then into the breadcrumbs. I found that it was too messy with breadcrumbs clumping together when trying to do more than one at a time. Dipping individually, it's easier to shake off the crumbs and get a nice thin coat to stick before placing onto the baking sheets.
Bake for 12 minutes.
Serve with marinara sauce.