Yield: 1 servings
Measure | Ingredient |
---|---|
1 \N | Eggplant |
½ cup | Whole wheat flour |
3 \N | Egg whites or 1/2 cup egg |
\N \N | Substitute |
¼ cup | Skim milk |
2 cups | Bread crumbs |
1 teaspoon | Salt (in all) |
1 teaspoon | Oregano |
½ teaspoon | Cayenne pepper |
¼ teaspoon | White pepper |
2 cups | Tomato sauce |
½ cup | Parmesan cheese, grated |
1 cup | Mozzarella cheese |
\N \N | (optional) |
Preheat oven to 350 degrees F. Slice eggplant into ¼" thick rounds.
Prepare three bowls, the first with the flour mixed with ½ tsp salt, the second with the egg whites mixed with the skim milk, and the third with bread crumbs mixed with remaining ½ tsp salt, oregano, and pepper. Dredge eggplant slices in flour, then egg and milk mixture, and then bread crumb mixture. Make a layer of coated slices in a casserole dish and sprinkle with 1 cup tomato sauce and ¼ cup parmesan cheese. Make another layer of slices on the first layer, staggering slices so they don't completely overlap lower slices. Sprinkle second layer with remaining 1 cup tomato sauce and ¼ cup parmesan cheese. Cover casserole and bake for 45 minutes.
Optional: remove casserole and sprinkle with mozzarella cheese and return to oven for 5 minutes until cheese is melted.
Posted by Thomas P Collins <tcollins@...> to the Fatfree Digest [Volume 15 Issue 11] Feb. 11, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....
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