| 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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