This high-fiber baked eggplant dish is a healthy twist to a classic Italian favorite. I made this dairy-free by using Nutritional Yeast instead of cheese for mine and added some fresh mozzarella slices for the rest of the family.
I loved incorporating my Young Living Essential Oil as a flavorful enhancement. You can smell the fresh herbs when you open the bottle.
Ingredients:
- 1 eggplant sliced into rings
- 4 egg whites
- *6 GG brand Scandinavian Crispbread crackers, pulverized (or ¾ cup GG Sprinkles, ground)
- Tomato Sauce (I like RAO’s Homemade Eggplant sauce)
- Nutritional Yeast or Fresh Mozzarella Cheese to top
- Fresh or dried herbs or
- **1 drop Taste of Italy, Young Living Essential Oil**
Directions:
Preheat oven to 350. Sprinkle both sides of eggplant with sea salt or kosher salt and let sit on paper towels for approx. 30 minutes to remove bitterness and moisture. Then, line a baking sheet with parchment. Dip eggplant slices into egg whites and then lightly coat with ground GG’s. Place coated eggplant rings on parchment and place in oven for approx. 20 minutes.
Leaving oven on, remove baking sheet with the eggplant, add tomato sauce to each slice and then top with either fresh cheese or Nutritional Yeast. Return to oven to continue baking and for the cheese to melt approximately 10 minutes.
Serve hot or warm (refrigerate the leftovers)
Notes:
We like to eat this over black bean or chickpea pasta but works well over shirataki noodles also.
*Almond meal can be used instead of the GG crackers for a gluten-free option.
**If using the EO instead of fresh (or dry) herbs, then add the oil to the egg whites and mix to combine.
Debbie Janoff, CINHC, AADP
Wholey Fit Nutrition, LLC
info@wholeyfitnutrition.com