INGREDIENTS

INSTRUCTIONS

The microwave eliminates having to fry the eggplant to make this dish.
Peel eggplant; cut into 1/4-inch thick slices.  In shallow bowl, beat
egg with milk. Spread bread crumbs in shallow  plate. dip eggplant
slices into egg mixture then into crumbs to coat  well.  Arrange half
of the eggplant in 10-inch microwaveable plate lined with  paper owels.
Microwave, uncovered, at High for about 4 minutes or  until tender,
rearranging slices once halfway through cooking time.  Repeat with
remaining eggplant.  Spread 1/4 cup of the spaghetti sauce in 8-inch
square microwaveable  baking dish. Layer half of the eggplant, half of
the mozzarella and  half of the remaining spaghetti sauce in dish;
repeat layers.  Sprinkle with Parmesan cheese.  Microwave, covered, at
High for about 4 minutes or just until hot.  Rotate dish; microwave at
Medium (50%) covered, for 10 minutes or  until hot and bubbling,
rotating dish once halfway through cooking  time. Let stand covered,
for 5 minutes.  Per serving: about 300 calories, 17 g Protein, 13 g
fat, 30 g  carbohydrate excellent source of calcium  Source: Canadian
Living [magazine] Nov 94. Selected by Seila Walker,  edited by Beverley
Renahan.  also appears: "Healthy Choices" Partners Publishing 1992
[-=PAM=-]  PA_Meadows@msn.com  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“Christian ARE better BECAUSE they are forgiven.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1332
Calories From Fat: 880
Total Fat: 99.3g
Cholesterol: 425.5mg
Sodium: 3832.2mg
Potassium: 332.9mg
Carbohydrates: 28.3g
Fiber: 2.2g
Sugar: 6g
Protein: 84.7g