You may also like
Categories:Viewed: 68 - Published at: 5 years ago
Ingredients
- 1 small eggplant
- 1/4 c. liquid egg substitute
- 1/2 c. Italian seasoned breadcrumbs
- 1 1/2 c. spaghetti sauce
Method
- Spray skillet with nonstick spray. Remove peel of eggplant and slice into circles. Dip circle in egg beater then into breadcrumbs. Place each round in skillet and brown on both sides. Place in ovenproof casserole, putting a generous tablespoon of spaghetti sauce on each eggplant round. Stack if necessary. Bake, covered, at 350° for 30 minutes.
