Eggplant Parmesan (Ovo Lacto)

Yields:	1 servings
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	Preparation	20 minutes
	Cooking	45 minutes
	Ready In	65 minutes

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Ingredients

1	each	eggplant
1/2	cup	whole wheat flour
3	each	egg whites	or 1/2 cup egg substitute
1/4	cup	milk, skim
2	cups	bread crumbs
1	teaspoon	salt
1	teaspoon	oregano
1/2	teaspoon	cayenne pepper
1/4	teaspoon	white pepper
2	cups	tomato sauce
1/2	cup	parmesan, parmigiano-reggiano cheese, grated	grated
1	cup	mozzarella cheese	optional

Directions

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 tsp salt, the second with the egg whites mixed with the skim milk, and the third with bread crumbs mixed with remaining 1/2 tsp 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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Member Review

Homemade Pizza

cool

Reviewed by recipebaby05