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.