|1 medium||Onion; chopped|
|2 teaspoons||Minced garlic|
|2 tablespoons||Red wine|
|1 can||(16 oz.) plum tomatoes|
|1||An; (8oz.)ctomato sauce|
|⅓ cup||Tomato paste|
|½ pounds||Fresh mushrooms; sliced|
|1 small||Container Egg Beaters; beaten|
|1 cup||Seasoned croutons; crushed|
|1 cup||Non-fat Alpine Lace mozzarella cheese; grated|
Note: you can use these like hamburger buns...top with a hamburger patty and garnish the hamburger patty with spaghetti sauce and a slice of mozzarella cheese..broil until the cheese melts...use a knife and fork to eat them with.
Saute onion and garlic in red wine until tender; add tomatoes, tomato sauce, tomato paste, oregano and mushrooms.
Bring to a boil; reduce heat and simmer uncovered for 30 minutes. Cut eggplant crosswise into ¼ inch slices; coat with flour. Dip into Egg Beaters, then in croutons. Cook in a teflon skillet sprayed with a non-fat cooking spray until lightly browned, turning once. In the bottom of a 13x9x2-inch baking dish, spread ½ of the tomato sauce mixture, layer half of the eggplant slices, top with cheese. Repeat layers. Pour remaining sauce over top. Bake uncovered at 350 degrees for 20-30 minutes.
Makes 8-10 servings.
(recipe from Butter Busters...The Cookbook) Posted to Bakery-Shoppe Digest V1 #435 by "Catherine M. Frazier" <petlover@...> on Dec 03, 1997
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