astray recipes: Cheese baked eggplant

Categories: None
Yield: 1 Servings

Measure	Ingredient
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
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

cheese baked eggplant