Nancy
Well-known member
Use your homemade tomato sauce to make this dish.
You'll need:
Eggplant
Flour
3 eggs
No Salt Matzo Meal
or
No Salt 4C Seasoned Bread Crumbs
Garlic Powder
Oregano
Basil
Lorraine Cheese (has 1 percent sodium per slice)
Corn Oil
Slice eggplant into 3/8 inches slices.
Set out three bowls, one with flour, one with 3 well-beaten eggs mixed with a Tab. water until perfectly smooth, one with either 4C No Salt Seasoned Bread Crumbs or No Salt Matzo Meal mixed with garlic, basil and oregano.
Dip each slice into flour, then egg wash, then into bread crumbs or Matzo Meal.
Fry slices in oil until golden brown. Drain.
Add a small amount of tomato sauce to the bottom of a large pan, add eggplant, cover each slice with some tomato sauce. I also add more garlic powder, basil and oregano, on top of tomato sauce. Put 1/4 slice of Lorraine cheese on each eggplant slice.
Bake in a 400 degree oven until cheese has melted and sauce is bubbling.
This heats up well for eggplant sandwiches the next day (using your own homemade no salt bread, of course), or with some toasted no salt bread, buttered with no salt butter, and sprinkled with garlic, basil and oregano.
You folks who are salt lovers can add your own salt, but it won't taste nearly as good
You'll need:
Eggplant
Flour
3 eggs
No Salt Matzo Meal
or
No Salt 4C Seasoned Bread Crumbs
Garlic Powder
Oregano
Basil
Lorraine Cheese (has 1 percent sodium per slice)
Corn Oil
Slice eggplant into 3/8 inches slices.
Set out three bowls, one with flour, one with 3 well-beaten eggs mixed with a Tab. water until perfectly smooth, one with either 4C No Salt Seasoned Bread Crumbs or No Salt Matzo Meal mixed with garlic, basil and oregano.
Dip each slice into flour, then egg wash, then into bread crumbs or Matzo Meal.
Fry slices in oil until golden brown. Drain.
Add a small amount of tomato sauce to the bottom of a large pan, add eggplant, cover each slice with some tomato sauce. I also add more garlic powder, basil and oregano, on top of tomato sauce. Put 1/4 slice of Lorraine cheese on each eggplant slice.
Bake in a 400 degree oven until cheese has melted and sauce is bubbling.
This heats up well for eggplant sandwiches the next day (using your own homemade no salt bread, of course), or with some toasted no salt bread, buttered with no salt butter, and sprinkled with garlic, basil and oregano.
You folks who are salt lovers can add your own salt, but it won't taste nearly as good
