Related recipes: Cheese,
Corn-Free, Dairy Foods, Delicious Living Magazine, Eggplant,
Grains, Italian, Main Dishes, Soy,
Yield: 4 servings
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
1 cup (130g) grated mozzarella cheese, or tofu cheese
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.
Serving Size 1 serving
Calories from Fat 141 (27%)
% Daily Value*
24%Total Fat 16g
Polyunsaturated Fat 2.2g
Monounsaturated Fat 4.3g
Sugar Alcohols 0g