Eggplant Parmesan

Courtesy of Stacey Wells

2 cups Eggplant (Sliced)
1 tbsp olive oil
1/8 c whole wheat flour
1/2 egg white
1/4 c skim milk
1/4 tsp sea salt
1 slice reduced fat provolone cheese
1/8 C fat free Mozzarella cheese
Dash or Oregano
1/4 c Organic Marinara Sauce (approx 30 cal)

1. Preheat the oven to 425. Whisk egg white and milk together in a bowl. Add whole wheat flour and dig slice of eggplant into mixture until well coated.
2. Cook each side until brown and crispy in olive oil in a frying pan. Transfer to a paper towel to soak up some of the oil. Immediately sprinkle with salt.
3. Place fried egg plant in a baking dish. Top with marinara sauce, provolone, mozzarella, and sprinkle with oregano. Bake for 15 minutes or until cheese is golden brown.