Ingredients
1 medium-sized eggplant
1 egg, beaten with 1 tbsp water
12 whole wheat crackers, rolled into fine
crumbs
1/2 cup butter or margarine
1 minced onion
2 cups tomato wedges
1/3 cup grated cheese
Method
-
Peel eggplant and cut into 1/2-inch
slices crosswise.
-
Dip each slice in egg mixture then in
cracker crumbs.
-
Sauté eggplant in butter until brown on
both sides, turning once.
-
Remove slices.
-
Now brown onion in skillet.
-
Add tomatoes and seasonings.
-
Arrange layers of eggplant slices and
crumbs in oiled baking dish.
-
Cover with tomato mixture and top with
cheese.
-
Bake about 30 minutes in hot oven at
425oF.
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