Crispy Tomato Basil Eggplant

Sliced un-peeled eggplant, marinated in egg whites (stab the eggplant several times with fork before marinating)
Pan with hot olive oil
Bowl of whole wheat flour OR smashed Special K cereal flakes & 1 spoon flax seed mixed in
Sliced tomatoes
Mozzarella cheese
Fresh basil sprig

Pull the eggplant slice out of egg mixture, dip in flour or the flakes. Redip in egg/flour or flake mixture until you get a good coating. Place eggplant in hot olive oil (THIN layer of oil). Fry for a few minutes. Flip. Fry. Pull eggplant out and place on paper towel and blot oil off. Add tomato and cheese. Bake on low heat for a few minutes until cheese is melted. Pull out and add sprig of basil.

The peeling of the eggplant has something called Nasunin, which decreases the chances of tumors forming. Also, eggplant is rich in dietary fiber, Vitamins A, B, and C, folic acid, and minerals. In one full cup of eggplant, there are only 27 calories and ZERO fat. I try and limit my meat intake as much as possible, and often substitute eggplant in burgers and sandwiches as a meat filler. You can read about more of the wonderful healthy benefits of eggplant here, at http://www.livestrong.com/article/19046-nutritional-benefits-eggplant/.

Get your kids involved in cooking, because if you have a picky eater like I do, the more hands on they are in the kitchen, the more likely they are to actually eat the meal you serve! I have my Sophie crunch up the Special K flakes in a closed baggy and coat each eggplant.

And, don't forget your 100 naked jumping jacks! Enjoy!