• 1 eggplant, cut in chunks • 1 onion, chopped • 1 green pepper, chopped • 1 sprig fresh parsley, chopped • 1 clove garlic, minced • 10 fat free saltine crackers • 1 - 15 ounce can diced tomatoes • 1/2 cup egg substitute • Salt and pepper to taste • 1/4 cup Parmesan cheese for topping
Cook eggplant in salted boiling water for 5 minutes; drain. Saute onion, pepper, parsley and garlic in a small amount of broth in a nonstick skillet until onions become translucent (about five minutes). Mix all ingredients, except cheese, together and place in a cooking oiled sprayed casserole dish. Bake covered for 45 minutes in a 350 degree F. oven. Uncover and bake for another 15 minutes. Top with Parmesan cheese and serve warm.
