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    • Easy Eggplant Parmesan

    Posted on
    0
    (0)
    CATEGORY CUISINE TAG YIELD
    Eggs, Dairy Jewish 1 servings

    INGREDIENTS

    1 md Eggplant; sliced in 1/4" rounds
    Salt to taste
    3/4 c Cornflake crumbs; (or matza meal)
    3 tb Grated parmesan cheese
    Pepper & garlic powder to taste
    1/2 ts Dried basil
    2 Egg whites; (or 1 egg) lightly beaten
    1 c Tomato sauce
    3/4 c Grated low-fat mozzarella cheese

    INSTRUCTIONS

    Also from MealLeaniYumm by Norene Gilletz
Preheat oven to 375'. Sprinkle eggplant with salt & let stand 20 minutes.
Rinse well & pat dry with paper towels. Combine crumbs, Parmesan &
seasonings. Dip eggplant in egg whites, then in crumbs. Arrange in a single
layer on a sprayed cookie sheet. Bake uncovered 15 minutes. Turn slices
over, top with sauce & Mozzarella cheese. Bake 10 minutes more, until
golden.
Posted to JEWISH-FOOD digest by "leah perez" <perezleah@hotmail.com> on Feb
07, 1999, converted by MM_Buster v2.0l.

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