Eggplant Parmesan


Serves: 6



1 pound of eggplant                                               

¼ cup olive oil                                              

¼ cup of eggbeaters                                            

½ cup breadcrumbs                                           

2 tomatoes - sliced                                            

½ pound mushrooms - sliced                                   

1 8-ounce can of tomato sauce                                     

8 ounces mozzarella cheese                                     


Peel eggplant and slice in 1/2" rounds.  Using a mallet, pound eggplant slices to 1/4" thickness.  Dip eggplant slices in egg substitute, then in breadcrumbs.  Sauté breaded eggplant in oil and drain on paper towels.


Place eggplant in the bottom of a 10 x 10-inch baking dish and arrange tomato slices on top; then sliced mushrooms.  Top with tomato sauce.  Arrange mozzarella cheese over top.


Bake at 450º for 15 - 20 minutes.  Finish browning cheese under broiler if necessary.