Aubergine Parmesan (Ovo Lacto) Recipe

• 1 x Aubergine
• 1/2 c. Whole wheat flour
• 3 x Egg whites or possibly 1/2 c. egg Substitute
• 1/4 c. Skim lowfat milk
• 2 c. Bread crumbs
• 1 tsp Salt (in all)
• 1 tsp Oregano
• 1/2 tsp Cayenne pepper
• 1/4 tsp White pepper
• 2 c. Tomato sauce
• 1/2 c. Parmesan cheese, grated
• 1 c. Mozzarella cheese (optional)

1. Preheat oven to 350 degrees F. Slice aubergine into 1/4" thick rounds.
2. Prepare three bowls, the first with the flour mixed with 1/2 tsp salt, the second with the egg whites mixed with the skim lowfat milk, and the third with bread crumbs mixed with remaining 1/2 tsp salt, oregano, and pepper.
3. Dredge aubergine slices in flour, then egg and lowfat milk mix, and then bread crumb mix.
4. Make a layer of coated slices in a casserole dish and sprinkle with 1 c. tomato sauce and 1/4 c. parmesan cheese.
5. Make another layer of slices on the first layer, staggering slices so they do not completely overlap lower slices.
6. Sprinkle second layer with remaining 1 c. tomato sauce and 1/4 c. parmesan cheese.
7. Cover casserole and bake for 45 min.
8. Optional: remove casserole and sprinkle with mozzarella cheese and return to oven for 5 min till cheese is melted.

aubergine, whole wheat flour, egg whites, milk, bread crumbs, salt, oregano, cayenne pepper, white pepper, tomato sauce, parmesan cheese, mozzarella cheese

Taken from cookeatshare.com/recipes/aubergine-parmesan-ovo-lacto-71637 (may not work)