Layered eggplant parmigiana
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| 1 | cup | Bulgur, uncooked |
| ¾ | cup | Egg Substitute, Liquid |
| ¾ | cup | Bread Crumbs, Italian style |
| ¼ | cup | Fresh Parsley, chopped |
| ¼ | cup | Parmesan Cheese, grated |
| 1 | tablespoon | Fresh Basil, chopped, OR 1tsp dry |
| Vegetable Cooking Spray | ||
| 1 | small | Eggplant, thinly sliced |
| 1 | 8 Oz Can Tomato Sauce | |
| ½ | cup | Mozzarella Cheese, Part Skim Milk |
Directions
Heat water to boiling in 2 qt. saucepan; remove from heat and stir in bulgur. Leat stand uncovered 30-60 min. or until liquid is absorbed. Mix bulgur, egg substitute, bread crumbs, parsley, parmesan cheese and basil.
Heat cooking spray in 10 in. skillet over low heat. Place half of the eggplant slices in skillet; top with bulgur mixture. Arrange remaining eggplant slices over bulgur; top with tomato sauce. Cover and cook 30-35 min., or until eggplant is tender. Sprinkle with mozzarella cheese.
Recipe by: Betty Crocker Great Main Dishes Without Meat Posted to Digest eat-lf.v097.n038 by paulsbluff@... on Feb 08, 97.