Ingredients Jump to Instructions ↓

  1. 1 Eggplant

  2. 1/2 c Whole wheat flour

  3. 3 Egg whites or 1/2 cup egg

  4. Substitute 1/4 c Skim milk

  5. 2 c Bread crumbs

  6. 1 ts Salt (in all)

  7. 1 ts Oregano

  8. 1/2 ts Cayenne pepper

  9. 1/4 ts White pepper

  10. 2 c Tomato sauce

  11. 1/2 c Parmesan cheese, grated

  12. 1 c Mozzarella cheese

  13. 350 degrees F. Slice eggplant into 1/4" thick rounds. Prepare three bowls, the first with the flour mixed with

  14. 1/2 tsp salt, the second with the egg whites mixed with the skim milk, and the third with bread crumbs mixed with remaining

  15. 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

  16. 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

  17. 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 to the Fatfree Digest

  18. 15 Issue

  19. 11, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick

  20. 1995. Formatted by Sue Smith, SueSmith


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