Cheese Baked Eggplant

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Cheese Baked Eggplant Ingredients

1 md Onion; chopped	1/2 lb Fresh mushrooms; sliced
2 ts Minced garlic	1 md Eggplant
2 tb Red wine	1/3 c Flour
1 cn (16 oz.) plum tomatoes	1 sm Container Egg Beaters;
1 An; (8oz.)ctomato sauce	1 c Seasoned croutons; crushed
1/3 c Tomato paste	1 c Non-fat Alpine Lace
2 ts Oregano

Instructions for Cheese Baked Eggplant

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) Posted to Bakery-Shoppe Digest V1 #435 by "Catherine M. Frazier" on Dec 03, 1997

Main Ingredient: VegetablesCuisine: Uncategorized

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