From Paulette Vickery's Recipe Collection

BB: CHEESE BAKED EGGPLANT

vegetables

1 each onion, chopped
2 teaspoon minced garlic, in a jar
2 tablespoon red wine, or chicken broth
1 can plum tomatoes, 16oz
1 can tomato sauce, 8oz
1/3 cup tomato paste
2 teaspoon oregano
1/2 lb fresh mushrooms, sliced
1 each medium eggplant
1/3 cup flour
1 each egg beater, beaten
1 cup stuffing cubes, crushed
1 cup nonfat motzarella cheese

Saute onion in red wine until tender. Add tomatoes, tomato sauce, tomato paste, oregano, and mushrooms. Bring to a boil. Reduce the heat and simmer uncovered for 30 minutes. Cut egg plant crosswise into 1/4 inch slices, then coat with flour. Dip slices into egg beater, then into crushed Pepperage Farm seasoned cubed stuffing. Cook in a pammed nonstick skillet until lightly browned, turning once. In the bottom of a 13-9 inch baking dish which has been pammed, spread one half of the tomato sauce mixture. Layer half of the eggplant slices, top with cheese. Repeat layers. Pour remaining sauce over top. Bake uncovered at 350 degrees, for 20-30 minutes. Per serving: fat 0.6 G, cholesterol 0 MG, fiber 2 G, calorries 84, 6 percent calorries from fat, protein 5 G, carbohydrate 17 G, sodium 349 MG.

Yield: 8 servings





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