You know those times when you’re about to go on an extended trip and you’re trying to eat every last perishable morsel in the house? You rummage through the fridge hoping that you can make something out of nothing and then, all of a sudden, you have an “aha!” moment. You suddenly realize that you have the ingredients for an incredibly healthy meal that will excite your dinner companions. Tonight, this meant, eggplant parmesan.

Total cost: $1.40 per serving
Total calories: 170 calories per serving.

Eggplant Parmesan
Prep time: 50 minutes
Serving size 2 pieces. Makes 4 servings.

• 3/4 cup Panko breadcrumbs
• 1/3 cup Parmesan cheese
• 1 large eggplant
• 2 egg whites
• Garlic powder
• Trader Giotto’s Italian Starter Sauce
• 1 chicken sausage

Preheat oven 375°. Mix breadcrumbs, parmesan cheese and garlic powder(you choose the amount) in a freezer storage bag (think shake n’ bake!). Cut eggplant into eight slices. Beat eggwhites in a bowl. Dip eggplant slices, one at a time, into the eggwhites. Then place in bag and coat with mixture.

Do this for each slice. Place slices onto a baking pan (or sheet) and bake for 25-30 minutes in your oven. While the eggplant is baking, cook sausages until done. Pour Italian starter sauce (or make your own marinara or use your favorite) over the sausages and heat until slightly bubbling. When the eggplant is done pour tomato-sausage sauce over the eggplant. Sprinkle a little parmesan over dish. Bake for another 5-10 minutes.