Related recipes: Cheese, Corn-Free, Dairy Foods, Delicious Living Magazine, Eggplant, Grains, Italian, Main Dishes, Soy, Tomatoes, Vegetarian
Make it a Meal
Add these dishes to make a full meal:
Turkey Soup with Angel Hair Pasta
Pears with Chocolate Maple Mousse
Wine Pairings
Preparation facts
Yield: 4 servings
Ingredients
1/2 cup (60g) whole wheat flour
1 tsp (6g) salt (sea salt if on a corn-free diet*)
2 eggs, lightly beaten
1/4 cup (60mL) unflavored soy drink
2 cups (240g) seasoned breadcrumbs
1 medium eggplant
2 cups (480mL) tomato/spaghetti/marinara sauce
1/2 cup (35g) grated Parmesan cheese, or tofu cheese substitute
1 cup (130g) grated mozzarella cheese, or tofu cheese substitute
Directions
Preheat oven to 350°F (175°C).
Slice eggplant into 1/4 inch (0.5cm) rounds.
Mix salt, eggs, and soy drink in medium bowl.
Bread eggplant by (1) dusting with flour, (2) dipping in soy drink mixture and (3) fully coat with seasoned breadcrumbs.
Assemble by placing layers of eggplant in buttered baking dish, with alternating layers of sauce and Parmesan cheese. Cover with foil and bake about 30–45 minutes or until eggplant seems tender when pierced with a fork.
Remove cover, top with grated mozzarella and return to oven. Bake until cheese is nicely melted.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
