Eggplant Mozzarella (version II)

1 medium eggplant
1/2 cup unbleached all purpose flour
1 egg, beaten
1/4 cup low fat milk
2 tablespoons stone-ground yellow cornmeal
1 cup (4 ounces) shredded mozzarella
1/2 cup tomato sauce

Preheat oven to 350.

Lightly oil a large nonstick shallow baking pan. Cut the eggplant crosswise into 8 equal slices. Combine egg, milk and cornmeal in a shallow bowl. Dip slices first in flour, then in batter, stirring batter after each dip. Arrange eggplant slices on prepared baking pan. Bake 45-50 minutes or until eggplant is tender. Top with cheese and spoon some of the sauce across each slice. Bake about 10 minutes or until cheese is lightly melted.



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