Title: Cheese baked eggplant
 Categories: None
      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;
           -beaten
      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)