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5 Spice Eggplant

5 Spice Eggplant is built on Salt, Egg Substitute Or Egg Whites Plus Water, Bread Crumbs Fine, Tomato Sauce, and Five Spice Powder. Scale it up or down for the number of people at the table.

Ingredients

• 1 tbsp
• 1 cup
• 2 cup
• 1 qt
• 1 tbsp
• 1 tsp
• 2 tsp
• 2 tsp
• 1 oz

Method (preview)

1. 1

   Peel eggplants if you wish, and slice crosswise 1/4" thick.

2. 2

   Sprinkle with salt and cover with cold water for 15-20 minutes.

3. 3

   Drain, rinse, and dry on paper towels.

4. 4

   Preheat oven to 350 degrees Fahrenheit.

5. 5

   Put Egg Beaters in shallow sauce bowl and cover dinner plate with bread crumbs.

6. 6

   Heat nonstick skillet over medium high burner and spritz with vegetable spray.

7. 7

   Brown only one layer of slices at a time, about 5 minutes on each side.

8. 8

   Spritz the skillet again before browning the next batch.

9. 9

   While the first slices are browning, pour the tomato sauce into a mixing bowl and stir in the five spice powder, garlic powder, cocoa, and vinegar.

10. 10

    Pour one third of the sauce into a nonstick 9"x13" pan.

11. 11

    As the eggplant slices are browned, add them to the pan, overlapping each about halfway.

12. 12

    When they cover the bottom of the pan, pour another third of the sauce over them.

13. 13

    Continue to brown the remaining slices and add them to the pan in a second layer.

14. 14

    Sprinkle with Parmesan or nonfat Parmesan substitute and cover with remaining tomato sauce.

15. 15

    Bake at 350 for 30 minutes or until sauce is bubbling and eggplant is tender.