| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Low, Fat |
1 |
Servings |
INGREDIENTS
|
sl |
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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