Cheese baked eggplant
1 Servings
Ingredients
| Quantity | 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 |
Directions
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