Cheese baked eggplant - butter busters^
8 ----------
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion, chopped |
| 2 | teaspoons | Minced garlic |
| 2 | eaches | Tb red wine or fatfree chicken broth |
| 1 | can | (16oz) plum tomatoes |
| 1 | can | (8oz) tomato sauce |
| ⅓ | cup | Tomato paste |
| 2 | teaspoons | Oregano |
| ½ | pounds | Fresh mushrooms, sliced |
| 1 | medium | Eggplant |
| ¼ | cup | Egg Beaters, beaten |
| 1 | cup | Pepperidge Farms seasoned style stuffing, crushed |
| 1 | cup | Nonfat mozzarella cheese, grated |
Directions
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" slices; coat with flour. Dip into Egg Beater, then into crushed stuffing. Cook in a nonstick skilet that has been sprayed with nonstick spray until lightly browned, turning once. In the bottom of a 13 x 9 x 2" 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 350F. for 20-30 minutes. Per serving: 84 cal., 0.6g fat (6%), 0mg chol., 2g fiber, 5g pro., 17g carb., 349mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-21-95