| 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
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