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| 1 | each | eggplant | |
| 1/2 | cup | whole wheat flour | |
| 3 | each | egg whites | or 1/2 cup egg substitute |
| 1/4 | cup | milk, skim | |
| 2 | cups | bread crumbs | |
| 1 | teaspoon | salt | |
| 1 | teaspoon | oregano | |
| 1/2 | teaspoon | cayenne pepper | |
| 1/4 | teaspoon | white pepper | |
| 2 | cups | tomato sauce | |
| 1/2 | cup | parmesan, parmigiano-reggiano cheese, grated | grated |
| 1 | cup | mozzarella cheese | optional |
Preheat oven to 350 degrees F.
Slice eggplant into 1/4 inch thick rounds.
Prepare three bowls, the first with the flour mixed with 1/2 tsp salt, the second with the egg whites mixed with the skim milk, and the third with bread crumbs mixed with remaining 1/2 tsp salt, oregano, and pepper.
Dredge eggplant slices in flour, then egg and milk mixture, and then bread crumb mixture.
Make a layer of coated slices in a casserole dish and sprinkle with 1 cup tomato sauce and 1/4 cup parmesan cheese.
Make another layer of slices on the first layer, staggering slices so they don't completely overlap lower slices.
Sprinkle second layer with remaining 1 cup tomato sauce and 1/4 cup parmesan cheese.
Cover casserole and bake for 45 minutes.
Optional: remove casserole and sprinkle with mozzarella cheese and return to oven for 5 minutes until cheese is melted.
| % Daily Value* | |
| Total Fat 33.0g | 50% |
| Saturated Fat 15.0g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 4966mg | 207% |
| Total Carbohydrate 242.0g | 81% |
| Dietary Fiber 25.0g | 100% |
| Sugars 38.0g | |
| Protein 72.0g | 143% |
| Vitamin A | 47% | Vitamin C | 109% | |
| Calcium | 135% | Iron | 98% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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