Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Eggplant "parmesean"   Yield: 1 Servings sl   1> WW Flour 2> 1c soy milk/ skim milk/some kind of milk and 2egg replacement eggs or 2 whites 3> 1c. (or more- depending on how many eggplant slices) FF cracker crumbs      2 tsp oregano 2 tsp basil Nutritional yeast      1/2 tsp chilli powder 1tsp garlic powder  (optional) Dip each eggplant slice (to coat) into each bowl in the above order and set on lightly greased cookie sheet. Cook 25-35 min. or until soft (ie: cooked ) At this point I put sauce over it and put it back in the oven with cheese on my girlfriend's and just sauce and Nut. Yeast on mine for about 5 min. Have over brown rice or noodles. With a basil tomato salad: Tomatoes cukes red onion fresh basil oregano lemon juice salt garlic.