Eggplant Sicilian
- 2 egg whites
- 1/4 cup soy milk
- 1/2 cup Italian seasoned whole wheat bread crumbs
- 1/2 cup whole wheat flour
- 3 large onions
- 2 large firm eggplants
- 1 cup tomato sauce, no salt
- 4 ounces soy cheese
- Whip the egg whites together with the soy milk. Mix the bread crumbs together with the flour. Slice the onions into very thin onion slices and slice the eggplant into 1/4-inch patties. Layer a baking pan with the thin onion slices. Dip the eggplant into the egg mixture and then in the flour and mix to lightly bread. Place on top of onion. Place another thin slice of onion on top of the eggplant and put a thin coating of tomato sauce on top, then add another layer of eggplant on top. Add one more thin layer of tomato sauce and then cover with a thin sliver of soy cheese, which has been cut with a cheese slicer, on the top. Bake in the oven at 250 degrees for 40 minutes.
- Note: You can use this for school lunches by using it as a stuffing for a whole wheat pita pocket.
egg whites, soy milk, italian seasoned whole wheat bread crumbs, whole wheat flour, onions, eggplants, tomato sauce, soy cheese
Taken from www.epicurious.com/recipes/member/views/eggplant-sicilian-50169051 (may not work)