Recipe By : Litton Freezer cooking
Serving Size : 8 Preparation Time :0:00
Categories : Freezer Microwave
Vegetables Ingredient
Eat-lf
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds eggplant -- (one), peeled
4 cups hot water -- mixed with
1 tablespoon salt
4 teaspoons vegetable oil
1/4 cup egg substitute, liquid
2/3 cup seasoned bread crumbs -- dry
1/3 cup wheat germ
Cut the eggplant into 1/2-in. slices. Cut slices larger than 4 inches in
diameter in half. Yield: 14 to 16 slices.
Mix water and salt. Soak eggplant slices in salt water 5 minutes. Drain.
Blend oil and egg in a shallow dish.
In another shallow dish, mix bread crumbs and wheat germ.
Dip eggplant slices in egg mixture, then coat with crumbs. Arrange half of
slices around edge of a microwave-proof baking sheet or platter or parchment.
Microwave at High 8 to 11 minutes, or until just fork tender, and rotating
baking sheet twice during cooking time. Place on wax paper-lined tray.
Repeat with remaining slices.
Freeze in single layers until firm. Package in two freezer containers.
Label and freeze no longer than >>2 MONTHS.<<
Use in Eggplant Ricotta, or in Ratatouille Pie.
Adapted from Litton Vol 11: Microwave cooking from freezer (1982). Posted
on Eat-lf by 'Kitchen PATh' on 21 Jun 97 McServing: 373 cals (30.8% cff) 13.2g
