BROOKLYN - Veronica Sterling's Eggplant
Serves 4-6 People

Large Eggplant
Egg Whites
Greek Yogurt
Bread Crumbs
Olive Oil
Black Pepper
Baby Spinach
Cherry Tomatoes
Asparagus - a Bunch
Red Onions -Medium
Chopped Garlic

Slice Eggplant about half of an inch. Dip the eggplant in a mix of egg whites and yogurt. Coat the eggplant in bread crumbs or gluten-free crumbs. Cook eggplant in a skillet with virgin olive oil, medium flame.

Sauté spinach, sliced red onions, chopped asparagus and diced cherry tomatoes in olive oil, chopped garlic and a pinch of black pepper on a low flame Use plenty of spinach because it will shrink. Add low-fat cheese if desired.

Compliment it with cauliflower mash for a complete meatless Monday.

Mind Over Batter's Lemonade

Mind Over Batter's Ketchup