RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar KC: Noodle-Eggplant Casserole - dairy
Serves 4 * 8 oz. Medium Egg Noodles, uncooked * 1 eggplant, peeled and cut into 1/4-inch slices * 1/2 cup egg substitute * 3/4 cup fine dry bread crumbs * 1 16-oz. can low-sodium tomato sauce * 1/2 tsp. garlic powder * 1/8 tsp. pepper * 1/2 tsp. oregano * 1/3 cup grated Parmesan cheese, divided * 4 oz. part-skim mozzarella cheese, thinly sliced, divided Prepare noodles according to package directions. While noodles are cooking, dip each slice of eggplant into egg substitute, then into bread crumbs. Coat each side well. Spray a cookie sheet with vegetable cooking spray. Place eggplant slices on cookie sheet and place under broiler for 3 to 4 minutes on each side, or until lightly browned. Preheat oven to 375º F. In a medium bowl, combine tomatoes, tomato sauce, garlic powder, pepper and oregano. When noodles are done, drain well. Spray a 2-quart baking dish with cooking spray. Place a layer of eggplant in bottom of baking dish. Layer half the noodles, followed by half the tomato mixture. Sprinkle half the Parmesan cheese and half the mozzarella cheese on top.Then start again with the eggplant layer. Cover with foil and bake for 30 minutes. Remove foil and continue baking 15 minutes, until cheese is melted and top is lightly browned. Each Serving Provides: 459 Calories ;25.6 g Protein; 63.3 g Carbohydrates; 11.7 g Fat; 74.7 mg Cholesterol; 531 mg Sodium; Calories from Fat 23% ©1998 National Pasta Association. All rights reserved.
