Eggplant \"parmesean\"
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| slice | The eggplant 1/2 in. (more | |
| Or less) thick, sprinkle | ||
| With salt, let | ||
| Drain in collander for an | ||
| Hour with weight on it. | ||
Directions
Preheat oven to 350
Prepare 3 bowls as follows:
1> WW Flour 2> 1c soy milk/ skim milk/some kind of milk and 2egg replacement eggs, or 2 whites 3> 1c. (or more- depending on how many eggplant slices) FF cracker crumbs, 2 tsp oregano, 2 tsp basil, Nutritional yeast, ½ tsp chilli powder, 1tsp garlic powder (optional)
Dip each eggplant slice (to coat) into each bowl in the above order and set on lightly greased cookie sheet. Cook 25-35 min. or until soft (ie: cooked <grin>)
At this point, I put sauce over it and put it back in the oven with cheese on my girlfriend's and just sauce and Nut. Yeast on mine for about 5 min. Have over brown rice or noodles. With a basil tomato salad: Tomatoes, cukes, red onion, fresh basil, oregano, lemon juice, salt, garlic.