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Eggplant Sans Parmesan (D, KLP, TNT)
Source: Binka Rose, a very long time ago
Serves: 6

1 eggplant, peeled and sliced thin
1 or 2 eggs or egg whites or eggbeaters, etc.
Bread crumbs, flour or matzo meal
Vegetable oil or a spray like Pam
1 large jar marinara sauce, any brand
American cheese, sliced, preferably thin-sliced
Herbs and/or seasonings to taste
Salt, a pinch

Lightly bread the eggplant slices and brown them just barely in as little oil as possible.

Lightly oil a square or rectangular baking pan. Layer the rest of the ingredients, thus:
1 layer of eggplant (overlapping is okay),
1 layer of cheese slices (not overlapping: they spread as they melt)
1 thin layer of sauce
Herbs, lightly sprinkled on top

Repeat this until all the ingredients are used up. Any layer can serve as the top one. Finish it off with a sprinkling of herbs. Bake at 350°F for approximately half an hour, until the cheese has melted and the whole dish is fork-tender. This is best served while still bubbling. But it can be reheated.

Everyone I've ever served this to loved it except my daughter, who always served hers to our delighted dog. It goes well with pasta, potatoes, rice, or a crisp green salad.

Poster's Notes:
The amount of eggs depends on size and shape of eggplant.

For the crumbs, flour, or matzo meal. They all work, so use whatever you have on hand.

Italian herbs look good on this. So does parsley. A bit of crushed garlic or garlic powder is good, too.

Be easy on the salt as there's enough in the rest of the ingredients.

I have also prepared this without breading the eggplant, to keep the carbs down. It's good, though not as delicious, if the eggplant is browned a bit first. I tried it once in the microwave, and the dog got my portion, too.

Posted by Carolyn C. Gilboa

Nutritional Info Per Serving: N/A