| 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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