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" (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.
Copyright © 2002 Healthnotes, Inc. All rights
reserved. www.healthnotes.com
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The information presented in Foodnotes is for informational
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Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires December 2003.