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
Preheat the oven to 450°F. Line two baking sheets with parchment paper and lightly spray with oil.
In a bowl season eggplant strips with olive oil, garlic powder and pepper. Set aside.
In a separate bowl combine breadcrumbs and parmesan cheese, 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.