Recipe - Calcutta Pasta Sauce

1 md Eggplant [1 lb]
1 Egg
2 tablespoon Milk
1 cup Dry bread crumbs,
Italianseasoned
1 Three fourths cup Spaghetti sauce
2 cup Mozzarella, partskim,
shredded
2 tablespoon Parmesan, freshly grated

The microwave eliminates having to fry the eggplant to make this dish.

Peel eggplant; cut into 1/4inch thick slices.

In shallow bowl, beat egg with milk. Spread bread crumbs in shallow plate.
dip eggplant slices into egg mixture then into crumbs to coat well.

Arrange half of the eggplant in 10inch microwaveable plate lined with
paper owels. Microwave, uncovered, at High for about 4 minutes or until
tender, rearranging slices once halfway through cooking time. Repeat with
remaining eggplant.

Spread One fourth cup of the spaghetti sauce in 8inch square microwaveable baking
dish. Layer half of the eggplant, half of the mozzarella and half of the
remaining spaghetti sauce in dish; repeat layers. Sprinkle with Parmesan
cheese.

Microwave, covered, at High for about 4 minutes or just until hot. Rotate
dish; microwave at Medium (50%) covered, for 10 minutes or until hot and
bubbling, rotating dish once halfway through cooking time. Let stand
covered, for 5 minutes.

Per serving: about 300 calories, 17 g Protein, 13 g fat, 30 g carbohydrate
excellent source of calcium

Source: Canadian Living [magazine] Nov 94. Selected by Seila Walker, edited
by Beverley Renahan.

also appears: "Healthy Choices" Partners Publishing 1992
[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini