Eggplant Parmesan

• 1 large eggplant
• 1 egg or 2 egg whites
• 2 Tbsp. skim milk
• 1/4 c. wheat germ
• 1/2 c. bread crumbs
• 1 Tbsp. grated Parmesan cheese
• 2 c. Italian tomato sauce
• 3/4 c. part skim Mozzarella cheese
• vegetable cooking spray
• 5 lb. chuck 'r round roast
• 3 Tbsp. flour
• 2 Tbsp. salad oil
• 1 3/4 c. beef broth
• 1/4 tsp. peppercorns
• 1 tsp. salt
• 2 bay leaves
• 2 lb. taters, pared'n quartered
• 1 c. sliced celery
• 2 c. sliced carrots
• 1 lb. peeled small white onions

1. Roll roast in flour'n brown in heated salad oil in large pot. Stir in broth, peppercorns, salt and bay leaves.
2. Bring to a boil...reduce to low heat'n simmer kivered fur about 2 hours.
3. Now add taters, celery, carrots and onions.
4. Put in more watah 'r broth if needed to kiver vegetables 'n cook one more hor or til meat 'n taters are tender.
5. Put meat 'n vegetables on hot platter 'n sprinkle with parsley.
6. Pore off fat'n thicken gravy remainin'.

eggplant, egg, milk, bread crumbs, parmesan cheese, tomato sauce, mozzarella cheese, vegetable cooking spray, roast, flour, salad oil, beef broth, peppercorns, salt, bay leaves, taters, celery, carrots, white onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1046400 (may not work)