| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Digest, Feb95, Fatfree | 1 | Servings | |
INGREDIENTS
| 1 | Eggplant | |
| 1/2 | c | Whole wheat flour |
| 3 | Egg whites or 1/2 cup egg | |
| Substitute | ||
| 1/4 | c | Skim milk |
| 2 | c | Bread crumbs |
| 1 | ts | Salt (in all) |
| 1 | ts | Oregano |
| 1/2 | ts | Cayenne pepper |
| 1/4 | ts | White pepper |
| 2 | c | Tomato sauce |
| 1/2 | c | Parmesan cheese, grated |
| 1 | c | Mozzarella cheese |
| (optional) |
INSTRUCTIONS
Preheat oven to 350 degrees F. Slice eggplant into 1/4" thick rounds. Prepare three bowls, the first with the flour mixed with 1/2 tsp salt, the second with the egg whites mixed with the skim milk, and the third with bread crumbs mixed with remaining 1/2 tsp salt, oregano, and pepper. Dredge eggplant slices in flour, then egg and milk mixture, and then bread crumb mixture. Make a layer of coated slices in a casserole dish and sprinkle with 1 cup tomato sauce and 1/4 cup parmesan cheese. Make another layer of slices on the first layer, staggering slices so they don't completely overlap lower slices. Sprinkle second layer with remaining 1 cup tomato sauce and 1/4 cup parmesan cheese. Cover casserole and bake for 45 minutes. Optional: remove casserole and sprinkle with mozzarella cheese and return to oven for 5 minutes until cheese is melted. Posted by Thomas P Collins <tcollins@magnus.acs.ohio-state.edu> to the Fatfree Digest [Volume 15 Issue 11] Feb. 11, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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