Vegetarian recipe from Schwarzbein's book- Eggplant Parmigiana

[Guest guest]

Eggplant Parmigiana - Makes 4 servings Each serving: 24 grams protein

21g Carb

FROM SCHWARZBEIN PRINCIPLE BOOKS

Now we did something different - we used Tomato Soup instead of sauce

for it and it tasted good. Also we added Garlic powder

1 large eggplant

1/4 cup flower

freshly ground black pepper - as much as you think will taste good

1/4 cup pure-pressed extra virgin olive oil

2 cups Basic Tomto Sauce - or store bought be sure that has no sugar

1 teaspoon dried oregano

2 cups grated mozzarella cheese

1/2 cup grated Parmesan cheese

We didn't used Parmesan either.

Instructions:

Preheat oven to 375 degrees. Slice eggplants shortways so they are

1/2 inch in width. Drench slices with flour mixed with black

pepper.

Heat 2 tbsp of oil in a nonstick skillet that is preferably large

over medium high heat. After oil is hot, add a few eggplant slices

and fry until softened and browned about 5 min on each side. Repeat

with the rest of eggplant slices and oil.

Spread 1/2 cup of tomato sauce in a 9 by 13 inch baking dish. Add

one layer of eggplant slices. Top with 3/4 cup of sauce and 1/2

teaspoon oregano. Sprinkle with 1 cup mozzarella cheese and 1/4 cup

parmesan cheese. Make a second laer with the rest of the same

ingredients. Bake, uncovered, utnil hot and bubbly, about 20 to 25

minutes.

I've taken some liberties with this recipe and changed some of the

words so I don't get sued for violation of copyright. Hope you

enjoy - I did.

Vanita