| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Veg09 | 4 | servings | |
INGREDIENTS
| 1 | md | Eggplant |
| 1/2 | c | Unbleached All Purpose Flour |
| 1 | Egg; beaten | |
| 1/4 | c | Low Fat Milk |
| 2 | tb | Stone-Ground Yellow Cornmeal |
| 1 | c | Shredded Mozzarella; (4 Oz) |
| 1/2 | c | Tomato Sauce |
INSTRUCTIONS
Preheat oven to 350. Lightly oil a large nonstick shallow baking pan. Cut the eggplant crosswise into 8 equal slices. Combine egg, milk and cornmeal in a shallow bowl. Dip slices first in flour, then in batter, stirring batter after each dip. Arrange eggplant slices on prepared baking pan. Bake 45-50 minutes or until eggplant is tender. Top with cheese and spoon some of the sauce across each slice. Bake about 10 minutes or until cheese is lightly melted. Serving Ideas : Serve with polenta, couscous or pasta and tomato sauce. Recipe by: Susan Sassaman Claessens Converted by MM_Buster v2.0l.
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