Recipe- Oven Baked Eggplant Rounds

Here’s a recipe I really like. WW recommends this as an app, but I served it recently for 6 (I cooked it, with my sister-in-law Kayla’s help!) over homemade linguine that Eric made with some basil and parsley. It took about an hour to prep, but the kitchen was full of family getting the meal ready, and we all enjoyed it on the patio with some lovely cheap vinho verde (http://www.casalgarcia.com/.)

Vinho Verde is a Portuguese wine that is so drinkable, it’s a little dangerous on a hot day.

It’s called “Green Wine” because it is a young wine, made to be drunk within a year (not an issue in my house.)

If you want to learn more:
http://en.wikipedia.org/wiki/Vinho_Verde

Anyway- onto the recipe!

Oven Baked Eggplant Rounds (modified from a WW recipe)
1 point each

1 large eggplant, peeled
Non stick cooking spray (olive oil)
1/4 c Parmesan cheese
2 tomatoes, same diameter as the eggplant, sliced
egg whites, beaten
1/8c bread crumbs

Spray baking sheet with non stick spray

Slice eggplant into 1 inch rounds
Coat with egg white “wash”
Sprinkle with Parmesan cheese
Place on baking sheet, bake at 475 for 15 minutes

Take out, place tomato slices on top of eggplants, sprinkle lightly with bread crumbs, spray with non-stick spray
Place back in oven for 3 minutes

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