Eggplant season is here! Whether you grow your own or buy it in the store, it is inexpensive and delicious this time of year (July – October). As soon as I bought a couple at the store, I immediately craved Eggplant Parmesan. So, I decided to make my own simple, healthy version:

Baked Eggplant Parmesan over Spinach Spaghetti

Ingredients

• 1 medium eggplant
• 2-3 egg whites
• 1/2 cup bread crumbs
• 1 tablespoon Italian seasoning (marjoram, thyme, rosemary savory, sage, oregano, and basil blend)
• 1/8 teaspoon pepper
• 1/8 teaspoon salt
• 1 pound mild chicken sausage
• spaghetti sauce (24 oz can)
• 1 14.5 oz can no salt added diced tomatoes
• 1/2 box of spinach spaghetti noodles (about 8 oz)
• reduced fat feta cheese
• Parmesan cheese

How-to

1. Rinse and slice eggplant into 1/4 – 1/2 inch round slices.
2. Sprinkle salt on both sides of slices and let sit for 10 minutes to get some moisture out of the eggplant.
3. Rinse the salt off and pat dry with paper towels.
4. Preheat the oven to 375°.
5. Crack and whip egg whites in a bowl.
6. Mix bread crumbs, Italian seasoning, pepper and salt in another bowl.
7. Coat each eggplant slice in egg, followed by bread crumbs and place onto baking sheet covered with non stick foil (easy clean up!).
8. Bake each side for approximately 10 minutes or until slightly brown.
9. While the eggplant is in the oven, brown the sausage.
10. Add the spaghetti sauce and diced tomatoes to the sausage.
11. After the eggplant is tender, drown in sauce.
12. Let the eggplant and sauce simmer while you cook the spaghetti.
13. Once the spaghetti is complete, serve and enjoy!
14. Add Parmesan and/or feta cheese to top!

Servings: 4-5 people