Merry's Simple Eggplant Parmesan with Zucchini

1 large eggplant peeler and dusted with garlic powder to taste
4 egg white
1-2 Cups of low carb marinera
1 C parmesan cheese
2 zucchini (julienne peeled)
1 tsp coconut oil (I use the spray)
4 T of water

It's important to coat the eggplant slices with egg and cheese on both sides and then be sure to turn

Peel eggplant and slice into 1/4 inch slices. In a shallow dish, beat egg whites with 4 T of water until frothy. Dip eggplant slices into egg white mixture, then into the parmesan (blending the cheese into the eggplant). Place eggplant on baking sheet sprayed with coconut oil. Sprinkle with garlic powder. Spray coconut oil over eggplant slices. Bake 30 minutes at 400 degrees (turning after 20 minutes (or until golden brown and cooked thru and crisp) Cover with marinera sauce and bake for an additional 20 minutes (or until sauce is bubbly). Serve over julienne zucchini (uncooked).

Serving Size: 2 servings @ 2+ cups per serving

Number of Servings: 2

Recipe submitted by SparkPeople user MERRYBH.