Recipe - Eggplant Parmesan (Ovo Lacto)

1 Eggplant
One half cup Whole wheat flour
3 Egg whites or One half cup egg
Substitute
One fourth cup Skim milk
2 cup Bread crumbs
1 teaspoon Salt (in all)
1 teaspoon Oregano
One half teaspoon Cayenne pepper
One fourth teaspoon White pepper
2 cup Tomato sauce
One half cup Parmesan cheese, grated
1 cup 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 One half tsp salt, the
second with the egg whites mixed with the skim milk, and the third with
bread crumbs mixed with remaining One half 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 One fourth 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 One fourth 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.ohiostate.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.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip