Guest guest Posted April 25, 1999 Report Share Posted April 25, 1999 * Exported from MasterCook II * Eggplant Mozzarella Recipe By : Susan Sassaman Claessens Serving Size : 4 Preparation Time :0:00 Categories : Eggplant Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Medium Eggplant 1/2 Cup Unbleached All Purpose Flour 1 Egg -- beaten 1/4 Cup Low Fat Milk 2 Tbs Stone-Ground Yellow Cornmeal 1 Cup (4 Oz) Shredded Mozzarella 1/2 Cup Tomato Sauce Preheat oven to 350. Lightly oil a large nonstick shallow baking pan. Cut the eggplant crosswise into 8 equal slices. Combine egg, milk and cornmeal in a shallow bowl. Dip slices first in flour, then in batter, stirring batter after each dip. Arrange eggplant slices on prepared baking pan. Bake 45-50 minutes or until eggplant is tender. Top with cheese and spoon some of the sauce across each slice. Bake about 10 minutes or until cheese is lightly melted. - - - - - - - - - - - - - - - - - - Serving Ideas: Serve with polenta, couscous or pasta and tomato sauce. Quote Link to comment Share on other sites More sharing options...
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