Preheat the oven to 350°.
Slice the eggplant and set aside. Find a bowl in which the eggplant rounds
can lie flat and lightly beat the egg whites and salt in it. In another
large bowl, combine the bread crmbs, Parmesan cheese, garlic and basil.
Dip the eggplant slices in the egg whites, then dredge them in the bread
crumb mixture to coat both sides evenly. Place the breaded slices on a
baking sheet that has been prepared with cooking spray. Should you have any
leftover bread crumb mixture, set it aside. Bake the eggplant for about 20
minutes on each side, until tender and easily pierced with a fork.
Spread about falf of the sauce in the bottom of an 8 x 12-inch glass or
nonreactive baking dish. Layer about half of the eggplany slices on top of
the sauce. Spread all of the ricotta cheese evenly on the eggplant and top
with about 1 1/2 cups of the mozzarella. Use the rest of the eggplany
slices for a second layer. Cover them with the remaining saue and any extra
bread crumb mixture. Sprinkle the top with the final 1/2 cup of mozzarella
and bake, uncovered for 25 to 30 minutes, until the cheese is melted and
bubbly.
Serving Ideas : Broccoli Rabe and Garlic
NOTES : * Cut crosswise into 1/2-inch slices ** Page 350 in cookbook *** If
using fresh bread crumbs, make sure they are toasted very well. The liquid
from the egg whites and egg plant will make the crumbs very sticky.
Posted to Digest eat-lf.v096.n259
Recipe by: Moosewood Restaurant Low-Fat Favorites
From: Dave DeCoursey <dave@yourhomeco.com>
Date: Sat, 28 Dec 1996 21:45:50 -0500
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