Baked Eggplant With Herbs and Lemon

Submitted by That is Dr House to

"From Time Life Great Taste Low Fat"

 

• Ready In: 45mins
• Ingredients: 12
• Serves: 4

ingredients

• 2⁄3 cup plain dried breadcrumbs
• 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
• 2 tablespoons water
• 1 eggplant, peeled
• 2 teaspoons olive oil
• 2 teaspoons fresh lemon juice
• 8 ounces low-sodium tomato sauce
• 1⁄4 teaspoon salt

directions

1. Preheat oven to 400F and line a baking sheet with foil. Slice the 1 pound eggplant into 16 rounds after peeling.
2. Combine bread crumbs, cheese, 3/4 tsp of the lemon zest, 1/4 tsp of the oregano and 1/4 tsp of the thyme. In a shallow bowl, beat the white with water then dip each eggplant round into whites then bread crumbs and place on baking sheet.
3. In bowl combine oil and lemon juice and drizzle over slices. Bake for 25 minutes or until golden brown then transfer to platter.
4. In small saucepan, combine sauce, salt, zest, thyme and oregano. Bring to boil. Reduce heat to simmer and cook for 2 minutes. Pour over eggplant and serve.