Eggplant Parmesan
INGREDIENTS
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1 medium eggplant (mine was on the larger side of medium - not gigantic but definitely not small either)
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3 egg whites
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1 ½ oz freshly grated Parmesan cheese (I grated mine on the smallest holed side of my box grater)
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¾ c whole wheat panko crumbs ( I used Ian’s brand – you can substitute regular panko crumbs without changing the P+ per serving, though wheat panko crumbs have less points and calories on their own)
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½ t garlic powder
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½ t dried basil flakes
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½ t oregano
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1 c tomato basil pasta sauce (I used Francesco Rinaldi To Be Healthy Tomato & Basil sauce)
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¾ c shredded reduced fat 2% mozzarella cheese
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