Tastes Like Food

Modified from the recipe in the Simply Colorado cookbook. I’ve made a few recipes from this cookbook–they tend to be healthy, easy to follow, quick and well explained.

Ingredients

• 2-3 T flour
• 1 lb eggplant
• 3 egg whites
• 3 T milk
• 6 pieces of dry bread
• butter
• 1 jar (26 oz) spaghetti sauce
• 1 1/2 c (6 oz) mozzarella cheese
• Parmesan cheese

Directions

1. Preheat oven to 400.
2. Add flour to zip lock bag.
3. Slice eggplant in 1/4 to 1/2 inch thick slices.
4. Put slices in plastic bag with flour and shake to cover.
5. Mix the egg whites and milk in a bowl with a fork.
6. Break bread into small pieces.
7. Dip flour covered eggplant into egg mixture and then into bread crumbs.
8. Place slices on a cooking sheet covered with aluminum and slightly buttered.
9. Bake 13 minutes or until eggplant is tender.
10. Reduce oven temperature to 350.
11. Butter a 13×9x2 baking dish.
12. Place about half the eggplant on the bottom of the dish.
13. Cover with about half the spaghetti sauce (it doesn’t have to be perfectly distributed, as it will run) and half the mozarella cheese.
14. Place the rest of the eggplant on the dish.
15. Cover with the remainder of the sauce and mozzarella cheese. Sprinkle with as much parmesan as you like.
16. Bake uncovered for 20 minutes for a crispy top.

Serves 2 with leftovers, 4 with side dishes.