Identifying healthier foods that your family deserves,
and your kids will love!
Identifying healthier foods that your family deserves,
and your kids will love!
Stacy recommends finely shredding the cheese for the best melting! “My four year old said ‘more, please’ and my two year old ate it, which is his sign of approval!” (Stacy, mother of 2)
Oven to 350 degrees F
Baking sheet, 9x13 baking dish
30 min
30 min
6 or more depending on ages
1 medium eggplant
Slice eggplant into 1/4-inch thick rounds (leave the skin on for valuable phytonurtrients!)3 egg whites
Dip eggplant slices in egg whites to coat.1 cup bread crumbs, whole grain
1/4 tsp sea salt
1 Tbsp fresh parsley, chopped
1 Tbsp fresh basil, chopped
1 tsp fresh oregano, chopped
1 Tbsp extra virgin olive oil
Use homemade or store bought bread crumbs. Mix salt, parsley, basil and oregano with bread crumbs. Use fresh herbs whenever possible. The amounts are given as a guide, but add as much as you like! Dip egg-covered eggplant slices in bread crumbs and transfer to a baking sheet. Drizzle with extra virgin olive oil. Bake for 5 minutes per side.1 jar tomato sauce/spaghetti sauce, organic (low sodium)
Cover the bottom of a baking dish with a thin layer of sauce. Add a layer of baked eggplant. Add another layer of sauce.1 block (8 oz) Lisanatti Almond Cheeze - Mozzarella Style chunks, finely shredded
Shred cheese and layer on top of sauce. Repeat the layering of eggplant, sauce and cheese. Sprinkle on extra herbs if you like. Bake for 35 minutes. Serve warm.
If you wish to substitute dry herbs, start with 1/2 tsp parsley and basil and 1/4 tsp oregano. Choose organic, non-irradiated herbs and spices. You may use 3 whole eggs in place of egg whites. Use ground nuts as a coating for a change or for those with gluten sensitivities.
Visit the co-branded pages of our featured manufacturers:
Breakfast
Lunch
Snacks
Dinner
Comments
No comments have been posted yet! Be the first and add your comment below!