Baked Eggplant Strips

Ingredients:

1 tsp. olive oil

1 large (1 pound) eggplant

salt and pepper to taste

1/2 c. Italian bread crumbs

2 Tbsp. Parmesan cheese

1 large egg white(s)

Directions:

Preheat the oven to 450 degrees. Line two baking sheets with parchment paper and lightly spray with oil. Cut ends off the eggplant. Slice eggplant in half, then into 1/4 inch thick slices. Lay each slice on the cutting board and cut into 1/4 inch strips. Be sure to cut all the strips the same size so they cook evenly. Place eggplant strips in a bowl and season with olive oil, salt and pepper. Set aside. Combine breadcrumbs and parmesan cheese in a bowl, and egg whites in another. Dip a few strips of eggplant at a time into the egg whites, then into the breadcrumbs. Using a fork, remove eggplant from crumbs and place on the baking sheets. Spray with more oil and bake 10 minutes in the middle rack. Turn over and bake an additional 5 minutes, or until golden. Serve hot.

Yield: 1 1/2 cups
Serving Size: 1/4 cup eggplant strips is 1/4 cup vegetable for lunch/dinner.