Preparation:
Preheat over to 350 degrees.
Slice eggplant into 1/4 inch thick rounds. Prepare three bowls: one with flour mixed with 1/2 tsp. salat; the second with the egg whites mixed with the skim milk and then the third with bread crumbs mixed with remaining 1/2 tsp. salt, oregano and pepper. Dredge eggplant slices in the flour, then the egg and milk mixture and then bread crumb mixture. Make 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 parmessan cheese. Cover casserole and bake for 45 minutes or until the eggplant seems done to you...
Optional: Remove casserole and sprinkle with mozzarella cheese and return
to oven for 5 minutes until cheese is melted. When I add the garlic and
cooked ground beef, I mix it with the tomato sauce. Also, I let the
eggplant soak in hot salted water for awhile and then pat dry..to me that
kind of gets the bitterness out. Plus it kind of makes the eggplant not so
tough to the touch...the hot water.
Notes: Got this recipe from a cooking exchange ages ago...the only thing
that I do different is
add a little cooked ground beef to it, plus some chopped fresh
garli |
