Related recipes: Cheese,
Corn-Free, Dairy Foods, Delicious Living Magazine, Eggplant,
Grains, Italian, Main Dishes, Soy,
Tomatoes, Vegetarian
Preparation facts
Yield: 4 servings
Ingredients
1/2 cup (60g) whole wheat flour
1 tsp (6g) salt (sea salt if on a corn-free diet*)
2 eggs, lightly beaten
1/4 cup (60mL) unflavored soy drink
2 cups (240g) seasoned breadcrumbs
1 medium eggplant
2 cups (480mL) tomato/spaghetti/marinara sauce
1/2 cup (35g) grated Parmesan cheese, or tofu cheese
substitute
1 cup (130g) grated mozzarella cheese, or tofu cheese
substitute
Directions
Preheat oven to 350°F (175°C).
Slice eggplant into 1/4 inch (0.5cm) rounds.
Mix salt, eggs, and soy drink in medium bowl.
Bread eggplant by (1) dusting with flour, (2) dipping in soy drink
mixture and (3) fully coat with seasoned breadcrumbs.
Assemble by placing layers of eggplant in buttered baking dish, with
alternating layers of sauce and Parmesan cheese. Cover with foil and bake about 30–45
minutes or until eggplant seems tender when pierced with a fork.
Remove cover, top with grated mozzarella and return to oven. Bake until
cheese is nicely melted.
* Allergy notes: People following a corn-free diet should avoid iodized
salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition facts
Serving Size 1 serving
Calories 529
Calories from Fat 141 (27%)
% Daily Value*
24%Total Fat 16g
36%Saturated
Fat 7.1g
Polyunsaturated Fat 2.2g
Monounsaturated Fat 4.3g
51%Cholesterol 154mg
81%Sodium 1945mg
27%Potassium 947mg
23%Total
Carbohydrate 70g
38%Dietary
Fiber 9.6g
Sugars 13g
Sugar Alcohols 0g
57%Protein 29g