Cheese baked eggplant - butter busters^

8 ----------

Ingredients

Quantity Ingredient
1 medium Onion, chopped
2 teaspoons Minced garlic
2 eaches Tb red wine or fatfree chicken broth
1 can (16oz) plum tomatoes
1 can (8oz) tomato sauce
⅓ cup Tomato paste
2 teaspoons Oregano
½ pounds Fresh mushrooms, sliced
1 medium Eggplant
¼ cup Egg Beaters, beaten
1 cup Pepperidge Farms seasoned style stuffing, crushed
1 cup Nonfat mozzarella cheese, grated

Directions

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 ¼" slices; coat with flour. Dip into Egg Beater, then into crushed stuffing. Cook in a nonstick skilet that has been sprayed with nonstick spray until lightly browned, turning once. In the bottom of a 13 x 9 x 2" baking dish, spread ½ of the tomato sauce mixture, layer half of the eggplant slices, top with cheese. Repeat layers.

Pour remaining sauce over top. Bake uncovered at 350F. for 20-30 minutes. Per serving: 84 cal., 0.6g fat (6%), 0mg chol., 2g fiber, 5g pro., 17g carb., 349mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.

Submitted By CAROLYN SHAW On 02-21-95

Related recipes