| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
md |
Onion; chopped |
| 2 |
ts |
Minced garlic |
| 2 |
tb |
Red wine |
| 1 |
cn |
(16 oz.) plum tomatoes |
| 1 |
|
An; (8oz.)ctomato sauce |
| 1/3 |
c |
Tomato paste |
| 2 |
ts |
Oregano |
| 1/2 |
lb |
Fresh mushrooms; sliced |
| 1 |
md |
Eggplant |
| 1/3 |
c |
Flour |
| 1 |
sm |
Container Egg Beaters; beaten |
| 1 |
c |
Seasoned croutons; crushed |
| 1 |
c |
Non-fat Alpine Lace mozzarella cheese; grated |
INSTRUCTIONS
Note: you can use these like hamburger buns...top with a hamburger patty
and garnish the hamburger patty with spaghetti sauce and a slice of
mozzarella cheese..broil until the cheese melts...use a knife and fork to
eat them with.
Saute onion and garlic in red wine until tender; add tomatoes, tomato
sauce, tomato paste, oregano and mushrooms.
Bring to a boil; reduce heat and simmer uncovered for 30 minutes. Cut
eggplant crosswise into 1/4 inch slices; coat with flour. Dip into Egg
Beaters, then in croutons. Cook in a teflon skillet sprayed with a non-fat
cooking spray until lightly browned, turning once. In the bottom of a
13x9x2-inch baking dish, spread 1/2 of the tomato sauce mixture, layer half
of the eggplant slices, top with cheese. Repeat layers. Pour remaining
sauce over top. Bake uncovered at
350 degrees for 20-30 minutes.
Makes 8-10 servings.
(recipe from Butter Busters...The Cookbook)
Posted to Bakery-Shoppe Digest V1 #435 by "Catherine M. Frazier"
<petlover@unforgettable.com> on Dec 03, 1997
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