Eggplant "Parmesean"

Title:
Eggplant "Parmesean"

Yield:
1 Servings

Categories:
Fat




Ingredients:





       sl The eggplant 1/2 in. (more


          Or less) thick, sprinkle


          With salt, let


          Drain in collander for an


          Hour with weight on it.






 Preheat oven to 350


 


 Prepare 3 bowls as follows:


 


 1> WW Flour 2> 1c soy milk/ skim milk/some kind of milk and 2egg


 replacement eggs, or 2 whites 3> 1c. (or more- depending on how many


 eggplant slices) FF cracker crumbs, 2 tsp oregano, 2 tsp basil, Nutritional


 yeast, 1/2 tsp chilli powder, 1tsp garlic powder (optional)


 


 Dip each eggplant slice (to coat) into each bowl in the above order and set


 on lightly greased cookie sheet. Cook 25-35 min. or until soft (ie: cooked


 )


 


 At this point, I put sauce over it and put it back in the oven with cheese


 on my girlfriend's and just sauce and Nut. Yeast on mine for about 5 min.


 Have over brown rice or noodles. With a basil tomato salad: Tomatoes,


 cukes, red onion, fresh basil, oregano, lemon juice, salt, garlic.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini