Eggplant parmesan (ovo lacto)

Yield: 1 servings

Measure Ingredient
1 \N Eggplant
½ cup Whole wheat flour
3 \N Egg whites or 1/2 cup egg
\N \N Substitute
¼ cup Skim milk
2 cups Bread crumbs
1 teaspoon Salt (in all)
1 teaspoon Oregano
½ teaspoon Cayenne pepper
¼ teaspoon White pepper
2 cups Tomato sauce
½ cup Parmesan cheese, grated
1 cup Mozzarella cheese
\N \N (optional)

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@....


Similar recipes