Eggplant Parmesan (version VII)

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 tablespoon salt (in all)
1 tablespoon oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon 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-inch thick rounds. Prepare three bowls, the first with the flour mixed with 1/2 teaspoon salt, the second with the egg whites mixed with the skim milk, and the third with bread crumbs mixed with remaining 1/2 teaspoon 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.

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