cheese baked eggplant

Categories
None
Yield
1 Servings
MeasureIngredient
1 medium Onion; chopped
2 teaspoons Minced garlic
2 tablespoons Red wine
1 can (16 oz.) plum tomatoes
An; (8oz.)ctomato sauce
⅓ cup Tomato paste
2 teaspoons Oregano
½ pounds Fresh mushrooms; sliced
1 medium Eggplant
⅓ cup Flour
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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