Eggplant Parmesan (ovo Lacto)

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Digest, Fatfree, Feb95	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	t	Salt, in all
1	t	Oregano
1/2	t	Cayenne pepper
1/4	t	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.  1.80Ã¡  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1987 Calories From Fat: 455 Total Fat: 52g Cholesterol: 130mg Sodium: 5983.8mg Potassium: 3744.2mg Carbohydrates: 268.7g Fiber: 33.8g Sugar: 56.8g Protein: 114.9g