Recipe - Cheese Baked Eggplant

1 md Onion; chopped
2 teaspoon Minced garlic
2 tablespoon Red wine
1 cn (16 oz.) plum tomatoes
1 An; (8oz.)ctomato sauce
1/3 cup Tomato paste
2 teaspoon Oregano
One half pound Fresh mushrooms; cut or sliced up
1 md Eggplant
1/3 cup Flour
1 small Container Egg Beaters;
beaten
1 cup Seasoned croutons; crushed
1 cup Nonfat Alpine Lace
mozzarella cheese; grated

Note: you can use these like hamburger buns...top with a hamburger patty
and garnish the hamburger patty with spaghetti sauce and a slice of
mozzarella cheese..broil until the cheese melts...use a knife and fork to
eat them with.

Saute onion and garlic in red wine until tender; add tomatoes, tomato
sauce, tomato paste, oregano and mushrooms.

Bring to a boil; reduce heat and simmer uncovered for 30 minutes. Cut
eggplant crosswise into One fourth inch slices; coat with flour. Dip into Egg
Beaters, then in croutons. Cook in a teflon skillet sprayed with a nonfat
cooking spray until lightly browned, turning once. In the bottom of a
13x9x2inch baking dish, spread One half of the tomato sauce mixture, layer half
of the eggplant slices, top with cheese. Repeat layers. Pour remaining
sauce over top. Bake uncovered at
350 degrees for 2030 minutes.
Makes 810 servings.

(recipe from Butter Busters...The Cookbook)

Posted to BakeryShoppe Digest V1 #435 by "Catherine M. Frazier"
petlover@unforgettable.com on Dec 03, 1997