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Recipe: Sounds Good Layered Eggplant Parmigiana (meatless, using bulgur, skillet)

Main Dishes - Meatless
SOUNDS GOOD LAYERED EGGPLANT PARMIGIANA

2 cups water
1 cup bulgur, uncooked
3/4 cup liquid egg substitute
3/4 cup Italian style bread crumbs
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese
1 tbsp chopped fresh basil (or 1 tsp dry)
1 small eggplant, thinly sliced (not baby-size eggplant)
1 (8 oz) can tomato sauce
1/2 cup shredded part skim milk mozzarella cheese

Heat 2 cups water to boiling in 2 quart saucepan; remove from heat and stir in bulgur. Let stand uncovered 30-60 minutes or until liquid is absorbed.

Mix bulgur, egg substitute, bread crumbs, parsley, Parmesan cheese and basil; set aside.

Heat cooking spray in 10-inch skillet over low heat. Place half of the eggplant slices in skillet; top with bulgur mixture. Arrange remaining eggplant slices over bulgur; top with tomato sauce.

Cover and cook 30-35 minutes, or until eggplant is tender. Sprinkle with mozzarella cheese.

Makes 6 servings
From: Velma
Source: Betty Crocker Great Main Dishes Without Meat
MsgID: 062566
Shared by: Betsy at Recipelink.com
Board: Vegetarian Recipes at Recipelink.com
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