Recipe Archives->Vegetarian->Eggplant Parmesan

EGGPLANT PARMESAN

1 eggplant
1/2 cup whole wheat flour
3 egg whites or 1/2 cup egg substitute
1/4 cup skim milk
2 cups bread crumbs
1 tsp salt (in all)
1 tsp oregano
1/2 tsp cayenne pepper
1/4 tsp white pepper
2 cups tomato sauce
1/2 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
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.

Printable version: eggplant-parmesan.txt.