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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.  1.80á  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


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