Eggplant Casserole
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Serves
| 4 |
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Prep time
| 45 minutes |
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Cook time
| 20 minutes |
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Total time
| 1 hours, 5 minutes |
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Ingredients
- 1 Eggplant
- 1/2 cup Egg Substitute
- 3 tablespoons Olive Oil
- 1 cup Stewed Tomatoes
- 1/2 cup Bread Crumbs
- Pepper Dash
- 2 tablespoons Low Fat Parmeson Cheese
Directions
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Step 1.
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Preheat oven to 350 degrees Fahrenheit and spray nonfat cooking spray into a small baking or casserole dish. The dish should allow for 2 or 3 layers of eggplant and stewed tomatoes. |
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Step 2.
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Peel eggplant and slice thin. Put eggplant into dish and pour in boiling water. Let sit for approximately 3-5 minutes. Drain and dip eggplant slices first in the egg substitute and then the bread crumbs. Put slices in frying pan and saute with olive oil until brown on both sides. Drain and cool slices on paper towels. |
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Step 3.
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Place layer of eggplant slices on bottom of dish, then spread layer of stewed tomatoes. Repeat. You should have 2 or three layers depending upon how big your casserole dish is. Sprinkle parmesan cheese and pepper on top. |
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Step 4.
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Cover dish with aluminum foil and bake for 20-25 minutes. |
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