| 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
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