1 large eggplant
4 cups whole wheat bread crumbs
1/2 cup whole wheat flour
2 cups egg substitute
1 (32 oz) container of low-fat ricotta cheese
1 (8 oz) package of low-fat mozzarella cheese
4 tbsp of grated cheese
1 (32 oz) container of your favorite prepared tomato sauce
3 tbsp Italian seasoning
Salt and pepper to taste
Peel eggplant and slice in 1/8-inch thick pieces lengthwise. Take 3 large containers and place whole wheat flour in the first one, egg substitute in the second one, and whole wheat breadcrumbs in the third one.
Combine and add salt, pepper, flour and 2 tbsp of the grated cheese and Italian seasoning to whole wheat bread crumbs and mix. Add salt and pepper to flour, then take the eggplant and dip into flour, then egg mixture, then bread crumbs. Set aside.
Lay eggplant on a baking sheet sprayed with a non-stick spray; place into a 350°F oven for 10 minutes and then turn eggplant. Cook other side till lightly browned. Cooking times will vary with each oven.
Heat half of the sauce until it’s warm and set aside. In a large mixing bowl, combine the ricotta cheese, 2 tbsp of grated cheese, half of the mozzarella and the sauce. Mix well.
Take cheese mixture and spread about 2 tbsp onto the eggplant and roll. Place rolled eggplant into a 9x12 baking dish with some of the unused sauce on the bottom and repeat the process until it’s gone. Then take the remainder of the sauce and cover the rolled eggplant. Sprinkle remaining grated cheese on top.
Place into a 350°F oven until the cheese is melted and bubbling. Serve with a side vegetable like steamed broccoli and garlic.
Bonus Baked Ziti: Boil a pound of whole wheat ziti or penne. In a large bowl, combine cheese mixture, sauce and the cooked pasta. Take a 9x12 pan coated with non-stick spray and place ½ cup of sauce on bottom. Place mixture in pan, add remaining mozzarella on top. Pour remaining sauce on top of mixture bake for 30 minutes at 350°F or till cheese starts to brown.