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  Recipe Home » Misc » Eggplant Parmesan (Ovo Lacto)
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  Eggplant Parmesan (Ovo Lacto)
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 286
Ingredients:
1 Eggplant
1/2 cup Whole wheat flour
3 Egg whites or 1/2 cup egg
Substitute
1/4 cup Skim milk
2 cup Bread crumbs
1 tsp Salt (in all)
1 tsp Oregano
1/2 tsp Cayenne pepper
1/4 tsp White pepper
2 cup Tomato sauce
1/2 cup Parmesan cheese, grated
1 cup Mozzarella cheese
(optional)
Instructions:
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.

Posted by Thomas P Collins 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
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