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Traditional Eggplant Parmesan


½ cup whole wheat flour     1 tsp salt, divided

2 eggs                                                         ¼ cup milk

2½ cup whole wheat bread crumbs, or cracker crumbs

¼ tsp oregano                                          dash of pepper

1 medium sized eggplant                      2 cups tomato sauce

1 cup grated mozzarella cheese

To make an even lighter dish, you can use 3 eggs whites instead of the 2 whole eggs, or omit the mozzarella—or both.  If you like cracker crumbs, adjust the salt to compensate for the  saltiness of the crackers.  This recipe is written for the moderate saltiness of bread, and normally crackers are much saltier.

 Prepare three bowls for dipping the eggplant:

1) ½ cup whole wheat flour & ½ tsp salt

2) 2 eggs, slightly beaten and ¼ cup milk

3) 2½ cups crumbs, ½ tsp salt, pepper and oregano

 Preheat oven to 350°F.

Cut eggplant into ¼” rounds and dip slices in each mixture in turn, coating them completely.   Layer slices in greased 9”x 13” glass baking pan.  Slices may overlap but should not cover each other completely.  Sprinkle each layer with tomato sauce and Parmesan cheese.  Cover tightly and bake for 30-45  minutes, or until a fork pierces middle slices easily.  Remover from oven, top with mozzarella, and return dish to oven until the cheese melts and bubbles.  Serves 6.









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