Easy Eggplant Parmesana [recipe repost]

[Guest guest]

That is so good to hear. i got that recipe back in the 80s

from some little index cards set called Hawaiian Vegetarian

Recipes. Glad you enjoyed it as much as i have.

 

Here is a re-post of the recipe for everyone else so they

don't have to go hunting through the files for it:

 

Easy Eggplant Parmigiana

 

2 large round eggplants, peeled and sliced 1/4 inch thick

1 cup whole wheat flour

2 eggs, beaten with 1/2 tsp salt and 1/2 cup water

2 cups cracker crumbs

1 recipe tomato sauce (recipe to follow) OR jar of sauce from store

1 cup grated cheese (mozzarella or Monterey Jack)

 

Coat eggplant slices with flour, dip in egg mixture and

then dredge in cracker crumbs. In an ungreased 9x13 pan,

layer eggplant, 1 cup sauce, eggplant again followed by

remaining sauce. Cover with foil and bake at 350 degrees

for 45 minutes or until layers are easily pierced with a fork.

Sprinkle with cheese and return to oven until cheese melts.

 

* Since eggplant slices are not fried in oil, this dish is

definitely low-cal and a winner.

 

from: Hawaiian Vegetarian recipe cards

 

~ pt ~

 

Goodness consists not in the outward things we do,

but in the inward thing we are.  To be good is the

great thing.

~ Edwin H. Chapin

~~~*~~~*~~~>

 

, " steffdav46 " <steffdav46> wrote:

>

> I tried PT's Easy Eggplant Parm from the file section last night

> and I would just like to say, " Thanks PT! " I would have NEVER thought

> that you could get away without frying the eppplant first but it

> worked out so well the way that you posted it, that even my husband

> enjoyed....he has been a real pill lately regarding my vegetarianism.

> I used a couple of egg whites instead of whole eggs and since I do not

> do dairy, I passed on the cheese and it was still very yummy. My

> husband sprinkled his with parmesan. All in all, a very good recipe.

> THANX!

> Stef

>