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Eggplant Parmesan

Eggplant Parmesan   serves 4-6.
adapated from Laurel's Kitchen*, a Handbook for Vegetarian Cooking and Nutrition

1 medium eggplant
1 1/2 Cup tomato sauce
1 Cup grated FF mozzarella cheese
1/2 Cup grated FF Parmesan cheese
2 1/2 Cups crushed whole wheat crackers
4 egg whites
1/4 C FF milk
1/2 C whole wheat flour
1 teaspoon salt
dash pepper
1/4 teaspoon oregano

Prepare 3 bowls for dipping eggplant slices:
     Bowl #1   1/2 Cup whole wheat flour, and  1/2 teaspoon salt
     Bowl #2    4 egg whites, slightly beaten, and  1/4 Cup milk
     Bowl #3    2 1/2 Cups cracker crumbs, and  1/2 teaspoon salt plus pepper
and oregano
Preheat oven to 350 degrees F.
Cut eggplant into 1/4 inch rounds. Dip slices in each mixture in turn,
coating completely
Layer in 9 inch X 13 inch glass dish. (Slices may overlap but should not
cover each other completely.) Sprinkle each layer with tomato sauce and
Parmesan cheese. 'Cover tightly and bake for 30 - 45 minutes, or until fork
pierces middle slices easily.
Top with mozzarella and remaining Parmesan. Return uncovered to oven just
until cheese melts.

Margaret in the sunny central valley, California=