Ingredients:

• 10 oz. eggplant (1 small-medium eggplant) cut into strips
• 1 tbsp. olive oil & olive oil spray
• ½ tsp. garlic powder
• ½ tsp. black pepper
• 1/2 cup low-sodium breadcrumbs
• 1 tbsp. parmesan cheese
• 2 large egg whites

Preparations:

1. Preheat the oven to 450°F. Line two baking sheets with parchment paper and lightly spray with oil.
2. In a bowl season eggplant strips with olive oil, garlic powder and pepper. Set aside.
3. In a separate bowl combine breadcrumbs and parmesan cheese, and egg whites in another.
4. 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.
5. Turn over and bake an additional 5 minutes, or until golden. Serve hot.

Nutrition Information (per serving):

Calories: 193

Protein (g): 8

Carbohydrates (g): 17.1

Fat (g): 8.2

Sodium (mg): 165.3

Potassium (mg): 394.3

Phosphorous (mg): 62