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Fuhrman kids EGGPLANT SICILIAN
Nb persons: 4
Yield:
Preparation time:
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| 2 | egg whites |
| 1/4 cup | soy milk |
| 1/2 cup | Italian seasoned whole wheat bread crumbs |
| 1/2 cup | whole wheat flour |
| 3 large | onions |
| 2 large | firm eggplants |
| 1 cup | no-salt tomato sauce |
| 4 ounces | soy cheese |
Whip the egg whites together with the soy milk. Mix the bread crumbs together with the flour. Slice the onions into very thin onion patties and slice the eggplant into 1/4-inch patties. Layer a baking pan with the thin onion slices. Dip the eggplant into the egg mixture and then in the flour mix to lightly bread and place on top of the onion. Place another thin slice of onion on top of the eggplant and put a thin coating of tomato sauce on top, then add another layer of eggplant on top. Add one more thin layer of tomato sauce and then cover with a thin sliver of soy cheese, cut with a cheese slicer, on the top. Bake in the oven at 250 degrees for 40 minutes. You can also use this for school lunches by using it as a stuffing for a whole-wheat pita.
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