Cheese Baked Eggplant
Last updated 6/12/2012 1:12:57 AM. Recipe ID 41155. Report a problem with this recipe.
Title: Cheese baked eggplant
Yield: 1 Servings
1 md Onion; chopped
2 ts Minced garlic
2 tb Red wine
1 cn (16 oz.) plum tomatoes
1 An; (8oz.)ctomato sauce
1/3 c Tomato paste
2 ts Oregano
1/2 lb Fresh mushrooms; sliced
1 md Eggplant
1/3 c Flour
1 sm Container Egg Beaters;
1 c Seasoned croutons; crushed
1 c Non-fat Alpine Lace
-mozzarella cheese; grated
Note: you can use these like hamburger buns...top with a hamburger
patty and garnish the hamburger patty with spaghetti sauce and a
slice of mozzarella cheese..broil until the cheese melts...use a
knife and fork to eat them with.
Saute onion and garlic in red wine until tender; add tomatoes, tomato
sauce, tomato paste, oregano and mushrooms.
Bring to a boil; reduce heat and simmer uncovered for 30 minutes. Cut
eggplant crosswise into 1/4 inch slices; coat with flour. Dip into Egg
Beaters, then in croutons. Cook in a teflon skillet sprayed with a
non-fat cooking spray until lightly browned, turning once. In the
bottom of a 13x9x2-inch baking dish, spread 1/2 of the tomato sauce
mixture, layer half of the eggplant slices, top with cheese. Repeat
layers. Pour remaining sauce over top. Bake uncovered at
350 degrees for 20-30 minutes. Makes 8-10 servings.
(recipe from Butter Busters...The Cookbook)
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