Guest guest Posted April 24, 2006 Report Share Posted April 24, 2006 This recipe is so easy and foolproof. i got the recipe back in the 1980s from these Hawaiian Vegetarian recipe index cards that a friend gave me as a gift. This is one recipe i have really treasured. Easy Eggplant Parmigiana 2 large round eggplants, peeled and sliced 1/4 inch thick 1 cup whole wheat flour 2 eggs, beaten with 1/2 tsp salt and 1/2 cup water 2 cups cracker crumbs 1 recipe tomato sauce (recipe to follow) OR jar of sauce from store 1 cup grated cheese (mozzarella or Monterey Jack) Coat eggplant slices with flour, dip in egg mixture and then dredge in cracker crumbs. In an ungreased 9x13 pan, layer eggplant, 1 cup sauce, eggplant again followed by remaining sauce. Cover with foil and bake at 350 degrees for 45 minutes or until layers are easily pierced with a fork. Sprinkle with cheese and return to oven until cheese melts. * Since eggplant slices are not fried in oil, this dish is definately low-cal and a winner. ~ pt ~ I postpone death by living, by suffering, by error, by risking, by giving, by losing. ~ Anais Nin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2006 Report Share Posted April 25, 2006 gonna try this one tonight! lookin forward to it during the playoffs, every second day is eat properly day... game day is wolf dinner down and get lots of beer before the game mike Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2006 Report Share Posted April 26, 2006 made it last night - replaced the crackers with wheat germ came out great mike Quote Link to comment Share on other sites More sharing options...
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