Heat water to boiling in 2 qt. saucepan; remove from heat and stir in bulgur. Leat stand uncovered 30-60 min. or until liquid is absorbed. Mix bulgur, egg substitute, bread crumbs, parsley, parmesan cheese and basil. Heat cooking spray in 10 in. skillet over low heat. Place half of the eggplant slices in skillet; top with bulgur mixture. Arrange remaining eggplant slices over bulgur; top with tomato sauce. Cover and cook 30-35 min., or until eggplant is tender. Sprinkle with mozzarella cheese. Recipe by: Betty Crocker Great Main Dishes Without Meat Posted to Digest eat-lf.v097.n038 by firstname.lastname@example.org on Feb 08, 97.
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|Serving Size: 1 Serving (497g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 98 (6%)|
|Amt Per Serving||% DV|
|Total Fat 10.8g||14 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 37.5mg||12 %|
|Sodium 90mg||3 %|
|Potassium 241.6mg||6 %|
|Total Carbohydrate 380.9g||112 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 374.1g|
|Protein 8.6g||12 %|
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Calories per serving: 1601
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