1 Eggplant
1/2 c Whole wheat flour
3 Egg whites or 1/2 cup egg
Substitute 1/4 c Skim milk
2 c Bread crumbs
1 ts Salt (in all)
1 ts Oregano
1/2 ts Cayenne pepper
1/4 ts White pepper
2 c Tomato sauce
1/2 c Parmesan cheese, grated
1 c Mozzarella cheese
(optional) 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. 1.80?