Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 large | Eggplant; (about 1 pound) |
| 8 ounces | Fatfree mozzarella |
| 1 \N | Jar fatfree marinara or spaghetti sauce; (about 26 ounces) |
| 15 ounces | Diced tomatoes; (drained) |
| 1 cup | Nonfat bread crumbs; (from stale French or Italian bread), up to 2 |
| ¼ teaspoon | Crushed dried basil; (more if fresh basil is used) |
| ¼ teaspoon | Garlic powder |
| ½ cup | Fatfree egg substitute |
| ¼ cup | Fatfree Parmesian grated topping |
Peel eggplant and slice lengthwise ¼" thick. Lay slices on paper towels and salt lightly, cover with paper towels, and allow to drain 20-30 minutes. Meanwhile, combine marinara sauce and tomatoes in saucepan and simmer for 10-15 minutes, stirring occasionally. Slice mozzarella in ⅛" slices. Pour egg substitute into shallow dish or plate. Mix bread crumbs, basil, and garlic powder in another shallow dish or plate. Lightly spray a large nonstick skillet with canola or olive oil spray and heat over medium heat. Pat eggplant slices dry, dip in egg substitute, then in bread crumbs, pressing down and coating both sides thoroughly. Brown breaded eggplant slices 5 minutes on each side until browned and softened through. Layer in 9"x12" glass baking dish as follows: one layer eggplant, ½ of sauce, ½ of mozzarella slices, ½ of grated topping, repeat. Cover with baking dish with parchment first then plastic wrap on top. Cook in microwave on rotating turntable at high power for 18 minutes. If no turntable, rotate a few times. Let stand for 10 minutes after cooking. Serve with fresh French or Italian bread or garlic bread, green salad, steamed green vegetable, and pasta.
Posted to fatfree digest by Vincent DiCarlo <vdicarlo@...> on Jul 7, 1999, converted by MM_Buster v2.0l.