| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Italian |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
md |
Eggplant |
| 16 |
oz |
Tomato sauce |
| 1 |
c |
Italian style breadcrumbs |
| 1 |
tb |
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:
“Jesus: If only you knew . . .”