| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Italian, Eggplant |
6 |
Servings |
INGREDIENTS
| 2 |
|
Egg plant; (about 2 lbs total) |
| 3 |
|
Egg whites |
| 1 |
c |
Fine dry bread crumbs |
| 1/2 |
c |
Fresh ground Parmesan cheese |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Fresh ground black pepper |
| 1/2 |
c |
Slivered basil leaves |
| 1 1/2 |
c |
Low fat pasta sauce |
| 3/4 |
c |
Grated part-skim mozzarella cheese |
INSTRUCTIONS
Preheat oven to 400 degree. Lightly oil two baking sheets or coat them with
non-stick cooking spray. Also oil or spray a 8-by-111/2 inch baking dish,
Set aside.
Cut eggplant crosswise into 1/4 inch slices. In a shallow dish whisk egg
whites with 3 tablespoon water until frothy. In another shallow
dish,combine breadcrumbs,1/4 cup of the Parmesan cheese,salt and pepper.
Dip eggplant slices into the egg white mixture, then coat with bread crumb
mixture. Arrange the egg plant in a single layer on the baking sheets. Bake
for 15 minutes, turn over and bake 15 minutes longer, or until crisp and
golden.
Stir basil into pasta sauce.Spread about 1/2 cup of the sauce in the bottom
of the baking dish. Arrange half of the eggplant slices over the sauce,over
lapping slightly. Spoon 1 cup of the sauce over the eggplant and sprinkle
with half of the mozzarella. Add another layer of the eggplant and top with
remaining sauce,mozzarella and Parmesan. Bake uncovered,until sauce bubbles
and top is golden. About 15 to 20 minutes
Recipe by: Eating Well
Posted to MC-Recipe Digest V1 #1008 by "tautog78@yahoo.com"
<tautog78@yahoo.com> on Jan 13, 1998
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