While making Amy's Garlic Chicken from this website, I was trying to find a new recipe to use the left over egg whites. Well, this recipe was the answer and together, they make a great meal! 1) I salted the eggplant and let it rest for 30 minutes--(I didn't understand the rationale so I Googled it and found out that eggplant soaks up tons of oil unless you salt it. Healthy recipes are always a plus, so I salted it for 30 minutes and then rinsed and dried the eggplant slices.) 2) I made the bread crumbs according to this recipe and dipped the 1/4 inch slices of eggplant in egg whites and then in the crumbs. 3) I cooked the eggplant using NDG42200's advice, 7 minutes on each side, 425 degrees, and on a dark cookie sheet coated with Mazola Pure Canola Oil Spray. 4) I spooned a small amount of spaghetti sauce on top and lightly sprinkled mozarella cheese on top. Then, I baked it for 5 more minutes until the sauce was heated and the cheese was melted. They looked like a healthy version of bruschetta and tasted great! 5) Although my bread crumbs were Italian seasoned, next time, I would add garlic powder and parsley to the bread crumbs since I liked Amy's Garlic Chicken's bread crumbs better. I love the healthy changes that I made but this recipe gave me an awesome base; thanks for the posting!!!!
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While making Amy's Garlic Chicken from this website, I was trying to find a new recipe to use...