A delicious, crusty vegetable side dish or vegetarian entree. Serve with your favorite pasta and Low-Fat Caesar Salad for a complete meal.
1 medium eggplant (about pound), peeled, cut into 1 ½-inch-thick slices
1/2 cup dry polenta
1/4 cup low-fat Parmesan cheese, grated
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup liquid egg substitute (equivalent of 2 whole eggs)
3 cups tomato sauce (a commercial brand with added basil and garlic or herbs and garlic)
1 cup part-skim mozzarella cheese
Preheat oven to 350 degrees. Spray a large, flat cookie sheet with cooking spray. Set aside.
1) Place dry polenta, Parmesan cheese, basil, and salt on a large plate, mix well to combine. Set aside.
2) Place egg substitute in a shallow bowl. Set aside.
3) Dip eggplant slices into egg substitute, then roll in polenta mixture to coat both sides. Place on cooking sheet and bake for 25 minutes, or until crust of eggplant is crispy brown. Remove from oven. Set aside.
4) Spray a 9″x5″x3″ loaf pan with cooking spray. Add enough tomato sauce to cover bottom of pan. Add 1 layer of crusty eggplant (may need to cut, to fit) on top of tomato sauce. Pour about 1/3 cup tomato sauce over eggplant and sprinkle with 1/3 cup cheese. Continue to layer eggplant slices, sauce, and cheese. Save enough sauce to cover top of casserole. Bake for 30 minutes, or until bubbly and cheese has melted. Remove from oven and serve hot. Makes 8 servings.
Nutritional Analysis per serving: 133 Calories; 27 percent fat (4 grams); 2 grams saturated fat; 26 percent protein; 47 percent carbohydrate; 4 grams fiber.