Recipe: Cheese Baked Eggplant with Tomato and Mushroom Sauce

CHEESE BAKED EGGPLANT

FOR THE SAUCE:
1 medium onion, chopped
2 teaspoon minced garlic
2 tablespoon red wine
1 (16 ounce) can plum tomatoes
1 (8 ounce) can tomato sauce
1/3 cup tomato paste
2 teaspoon oregano
1/2 lb fresh mushrooms, sliced
FOR THE EGGPLANT:
1 medium eggplant
1/3 cup flour
1 small container egg beaters, beaten
1 cup seasoned croutons, crushed
1 cup grated non-fat alpine lace mozzarella cheese (for topping)

TO PREPARE THE SAUCE:
Saute onion and garlic in red wine until tender; add tomatoes, tomato sauce, tomato paste, oregano and mushrooms. Bring to a boil; reduce heat and simmer uncovered for 30 minutes.

TO PREPARE THE EGGPLANT:
Cut eggplant crosswise into 1/4 inch slices; coat with flour. Dip into Egg Beaters, then in croutons.

Cook in a teflon skillet sprayed with a non-fat cooking spray until lightly browned, turning once.

TO ASSEMBLE AND BAKE:
In the bottom of a 13x9x2-inch baking dish, spread 1/2 of the tomato sauce mixture, layer half of the eggplant slices, top with cheese. Repeat layers. Pour remaining sauce over top.

Bake uncovered at 350 degrees F for 20-30 minutes.

SERVING SUGGESTION:
You can use these like hamburger buns top with a hamburger patty and garnish the hamburger patty with spaghetti sauce and a slice of mozzarella cheese. Broil until the cheese melts. Use a knife and fork to eat them with.

Makes 8-10 servings