| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Fat, Low | 1 | Servings | |
INGREDIENTS
| The eggplant 1/2 in., more | ||
| Or less) thick, sprinkle | ||
| With salt, let | ||
| Drain in collander for an | ||
| Hour with weight on it. |
INSTRUCTIONS
Preheat oven to 350 Prepare 3 bowls as follows: 1> WW Flour 2> 1c soy milk/ skim milk/some kind of milk and 2egg replacement eggs, or 2 whites 3> 1c. (or more- depending on how many eggplant slices) FF cracker crumbs, 2 tsp oregano, 2 tsp basil, Nutritional yeast, 1/2 tsp chilli powder, 1tsp garlic powder (optional) Dip each eggplant slice (to coat) into each bowl in the above order and set on lightly greased cookie sheet. Cook 25-35 min. or until soft (ie: cooked <grin>) At this point, I put sauce over it and put it back in the oven with cheese on my girlfriend's and just sauce and Nut. Yeast on mine for about 5 min. Have over brown rice or noodles. With a basil tomato salad: Tomatoes, cukes, red onion, fresh basil, oregano, lemon juice, salt, garlic. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: Because only the best will do”