Layered eggplant parmigiana

Yield: 6 Servings

Measure 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

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.

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