| 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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