Recipe - Layered Eggplant Parmigiana

2 cup Water
1 cup Bulgur, uncooked
Three fourths cup Egg Substitute, Liquid
Three fourths cup Bread Crumbs, Italian style
One fourth cup Fresh Parsley, chopped
One fourth cup Parmesan Cheese, grated
1 tablespoon Fresh Basil, chopped, OR
1tsp dry
Vegetable Cooking Spray
1 small Eggplant, thinly cut or sliced up
1 8 Oz Can Tomato Sauce
One half cup Mozzarella Cheese, Part Skim
Milk

Heat water to boiling in 2 qt. saucepan; remove from heat and stir in
bulgur. Leat stand uncovered 3060 min. or until liquid is absorbed. Mix
bulgur, egg substitute, bread crumbs, parsley, parmesan cheese and basil.
Heat cooking spray in 10 in. skillet over low heat. Place half of the
eggplant slices in skillet; top with bulgur mixture. Arrange remaining
eggplant slices over bulgur; top with tomato sauce. Cover and cook 3035
min., or until eggplant is tender. Sprinkle with mozzarella cheese.

Recipe by: Betty Crocker Great Main Dishes Without Meat

Posted to Digest eatlf.v097.n038 by paulsbluff@centuryinter.net on Feb 08,
97.