Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Decent sized eggplant; sliced 1/4 inch thick |
| 2 \N | Egg whites |
| 2 tablespoons | Soy/rice milk or water |
| 1 cup | Herbed bread crumbs; up to 2 |
| \N \N | Salt and pepper to taste |
Preheat oven to 375 degrees. Dip eggplant in whites then coat with bread crumbs. Place wire cooling racks on large cookie sheet and place slices on racks. Pop in the oven and bake for 20 - 30 minutes. I was planning on layering these with soy mozzarella and tomato sauce and baking it a bit - but I was so hungry I just warmed the sauce up and dipped the eggplant in it - it was yummy!!
Posted to fatfree digest by Mayflies2@... on Jun 4, 1999, converted by MM_Buster v2.0l.