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Correo Electrónico
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Ingredientes
- 2 med Eggplants (about 7*inches Long)
- 3/4 x "lowfat milk" (use your preferred Vlf option)
- 2 c. Fine bread crumbs or possibly wheat
- Â Â Germ (or possibly a combination)
- 1 tsp Basil
- 1/2 tsp Each: oregano and thyme
- 1 x Batch italian tomato sauce
- Â Â (there is a recipe listed in
- Â Â The book, but
- Â Â Feel free to use your own Premade or possibly personal sauce)
- 1 lb "mozzarella cheese"
- 1/2 c. "parmesan cheese"
Direcciones
- Preheat oven to 375 degrees. either lightly lube (oil, pam, whatever) a baking tray and a 9x13 inch pan or possibly use non-stick versions of the same. cut the eggplants into circles 1/2 " thick. place the lowfat milk in a shallow bowl; combine bread crumbs and/or possibly wheat germ with herbs on a plate. dip each eggplant slice in the lowfat milk, moistening both sides, then cover both sides thoroughly with the crumb mix. spread the prepped slices on the baking tray and pan , and bake for approx. 20-30 min (or possibly till tender). remove from oven, and pile them gently on the the baking sheet. then, without cleaning the pan, ladle some tomato sauce into the pan and spread out over the bottom. add in a layer of eggplant slices and cover them with more sauce.
- spread some mozzarella over the sauce, and repeat the layering process till you runo out of either room or possibly ingredients. sprinkle the top with lots of parmesan. bake uncovered for about 40 min, or possibly till heated through and bubbling around the edges. remove from oven and let sit for about 10 min beofre serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 8 servings | |
| Calories 149 | |
| Calories from Fat 15 | 10% |
| Total Fat 1.78g | 2% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 201mg | 8% |
| Potassium 460mg | 13% |
| Total Carbs 29.56g | 8% |
| Dietary Fiber 7.3g | 24% |
| Sugars 5.82g | 4% |
| Protein 5.4g | 9% |
