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Re: FATFREE Digest V99 #183

> HI,
> I was wondering if anyone had any eggplant recipies that they really
> liked...and if anyone knew the nutritional content of eggplant.  I feel like
> Ive discovered a new food; another reason to be a vegetarian AND open minded,
> theres so many foods out there we havent even tried yet, right?  Thanks,
> Carmel in Modesto, Ca

This is my favorite dinner, and it's mostly eggplant!

Fatfree Eggplant Parmesian

1 large eggplant (about 1 pound)
8 ounces fatfree mozzarella
1 jar fatfree marinara or spaghetti sauce (about 26 ounces)
15 ounce diced tomatoes (drained)
1-2 cups nonfat bread crumbs (from stale French or Italian bread)
1/4 tsp crushed dried basil (more if fresh basil is used)
1/4 tsp garlic powder
1/2 cup fatfree egg substitute
1/4 cup fatfree Parmesian grated topping

Peel eggplant and slice lengthwise 1/4" 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 1/8" 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, 1/2 of sauce, 1/2 of mozzarella slices, 1/2 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.