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Broadcast Schedule
Upcoming broadcasts on WKNO, Public Television for the Mid-South (Memphis, Tenn.)
June
2010 Dates for Smart Medicine episodes:
WKNO, Channel 10 and WKNO-HD (Digital Ch. 10-1)
6/24 at 8 p.m.
6/25 at 1 a.m.
6/26 at 2:30 p.m.
6/27 at noon
WKNO2 (Digital Ch. 10-2)
6/26 at 6:30 p.m.
6/26 at 9:30 p.m.
6/27 at 2:30 p.m.
7/3 at 6:30 p.m.
Baptist is the underwriting sponsor of a monthly health newsmagazine show called Smart Medicine, which is broadcast on WKNO-TV Channel 10. Hosted by news anchor Joe Birch, the news program features various Mid-South medical and health experts discussing the latest health news and services available in the area.
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 Recipes
Eggplant Parmesan
Ingredients:
3 egg whites
3 Tbs. water
1 c. fine dry breadcrumbs
1/2 c. freshly grated Parmesan cheese (1 ounce), divided
1/2 tsp. salt
1/2 tsp. freshly ground pepper
2 eggplants (about 2 pounds total)
1/4 c. slivered fresh basil leaves
2 1/2 c. tomato sauce
3/4 c. grated part-skim mozzarella cheese (3 ounces)
Directions:
- Preheat oven to 400°F. Coat two baking sheets and an 8-by-11 1/2-inch baking dish with nonstick cooking spray.
- Whisk egg whites and water in a shallow dish until frothy. Combine breadcrumbs, 1/4 c. of the Parmesan, salt and pepper in another shallow dish.
- Cut eggplants crosswise into 1/4-inch thick slices. Dip the eggplant slices into the egg-white mixture, then coat with the breadcrumb mixture. (Discard any leftover breadcrumbs and egg white.)
- Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 15 minutes longer.
- Stir basil into tomato sauce. Spread about 1/2 c. of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 c. of the remaining sauce over the eggplant and sprinkle with half of the mozzarella cheese. Add a layer of the remaining eggplant slices and top with the remaining sauce, mozzarella and Parmesan.
- Bake, uncovered, until the sauce bubbles and the top is golden, 15 to 20 minutes.
Serves: 6.
Per Serving: Calories 203; Fat 6 grams; Sat Fat 3 grams; Mono 2 grams; Cholesterol 13 milligrams; Carbohydrates 29 grams; Protein 12 grams; Fiber 8 grams; Sodium 563 milligrams; Potassium 777 milligrams.
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