• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Moosewood Eggplant and Randomness

  • Recipe Submitted by on

Category: Low Fat

 Ingredients List

  • 2 md Eggplants (about 7*inches
  • Long)
  • 3/4 "milk" (use your preferred
  • Vlf option)
  • 2 c Fine bread crumbs or wheat
  • Germ (or a combination)
  • 1 ts Basil
  • 1/2 ts Each: oregano and thyme
  • 1 Batch italian tomato sauce
  • (there is a recipe listed in
  • The book, but
  • Feel free to use your own
  • Premade or personal sauce)
  • 1 lb "mozzarella cheese"
  • 1/2 c "parmesan cheese"

 Directions

preheat oven to 375 degrees. either lightly lube (oil, pam, whatever) a
baking tray and a 9x13 inch pan or use non-stick versions of the same. cut
the eggplants into circles 1/2 " thick. place the milk in a shallow bowl;
combine bread crumbs and/or wheat germ with herbs on a plate. dip each
eggplant slice in the 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 minutes (or until 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 a layer of eggplant slices and cover them with more sauce.
spread some mozzarella over the sauce, and repeat the layering process
until you runo out of either room or ingredients. sprinkle the top with
lots of parmesan. bake uncovered for about 40 minutes, or until heated
through and bubbling around the edges. remove from oven and let sit for
about 10 minutes beofre serving.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?