Low Fat Eggplant Recipes

Ingredients:

1 eggplant
1/2 cup whole wheat flour
3 egg whites or 1/2 cup egg
1 substitute
1/4 cup skim milk
2 cup bread crumbs
1 tsp salt (in all)
1 tsp oregano
1/2 tsp cayenne pepper
1/4 tsp white pepper
2 cup tomato sauce
1/2 cup parmesan cheese, grated
1 cup mozzarella cheese
1 (optional)

Instructions:

Preheat oven to 350 degrees F. Slice eggplant into 1/4" thick rounds.
Prepare three bowls, the first with the flour mixed with 1/2 tsp salt, the
second with the egg whites mixed with the skim milk, and the third with
bread crumbs mixed with remaining 1/2 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 1/4 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 1/4 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@magnus.acs.ohio-state.edu> 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@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

Servings: 1