0
(0)
CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Dairy Italian Vegetable 4 Servings

INGREDIENTS

1 Eggplant
16 oz Tomato sauce
1 c Italian style breadcrumbs
1 T Parmesan, powdered is fine
2 Egg whites
1/2 c Low-fat or fat free
mozzarella cheese if
desired

INSTRUCTIONS

From: FRITZ@QHORSE.STX.COM  Date: Tue, 16 Jul 1996 8:12:45 -0400 (EDT)
Slice eggplant and rinse.  Pat dry.  Place bread crumbs and parmesan in
a plate, and put the egg  whites in a bowl and beat lightly.  Dip each
slice in egg, then  dredge in bread crumb mix and place in a hot,
non-stick griddle or  skillet sprayed with Pam. Brown on both sides
(eggplant should start  to get a little tender). Layer cooked slices in
a casserole dish,  with tomato sauce and mozzarella. You can sprinkle a
little garlic  and pepper between the layers if you wish. It should
make 2 or 3  layers, and top with sauce and cheese. Bake at 400 for
about 20  minutes, until hot and bubbly.  This is substantial enough to
skip the meat.  We usually serve it with  salad or a green veggie, and
good bread if we're really hungry!  Digest eat-lf.v096.n098  From the
EAT-LF recipe list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“Many people give thanks to God when He gives. Job gave thanks when He took.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 107
Calories From Fat: 32
Total Fat: 3.6g
Cholesterol: 13.6mg
Sodium: 1815.9mg
Potassium: 477.8mg
Carbohydrates: 9.5g
Fiber: 2g
Sugar: 5.7g
Protein: 10.1g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?