Yield: 1 servings
|½ cup||Whole wheat flour|
|3||Egg whites or 1/2 cup egg|
|¼ cup||Skim milk|
|2 cups||Bread crumbs|
|1 teaspoon||Salt (in all)|
|½ teaspoon||Cayenne pepper|
|¼ teaspoon||White pepper|
|2 cups||Tomato sauce|
|½ cup||Parmesan cheese, grated|
|1 cup||Mozzarella cheese|
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@....