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| 1 mittel | Onion chopped |
| 2 Teelöffel | garlic minced |
| 2 Esslöffel | red wine |
| 1 Dose | (16 oz.) plum tomatoes |
| 1 | An; (8oz.)ctomato sauce |
| 1/3 Tasse | tomato paste |
| 2 Teelöffel | oregano |
| 1/2 x ca. 450 g | mushrooms fresh, sliced |
| 1 mittel | eggplant |
| 1/3 Tasse | flour |
| 1 klein | Container Egg Beaters; beaten |
| 1 Tasse | Seasoned croutons; crushed |
| 1 Tasse | Non-fat Alpine Lace mozzarella cheese; grated |
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and garnish the hamburger patty with spaghetti sauce and a slice of mozzarella cheese..broil until the cheese melts...use a knife and fork to eat them with.
Saute onion and garlic in red wine until tender; add tomatoes, tomato sauce, tomato paste, oregano and mushrooms.
Bring to a boil; reduce heat and simmer uncovered for 30 minutes. Cut eggplant crosswise into 1/4 inch slices; coat with flour. Dip into Egg Beaters, then in croutons. Cook in a teflon skillet sprayed with a non-fat cooking spray until lightly browned, turning once. In the bottom of a 13x9x2-inch baking dish, spread 1/2 of the tomato sauce mixture, layer half of the eggplant slices, top with cheese. Repeat layers. Pour remaining sauce over top. Bake uncovered at 350 degrees for 20-30 minutes.
(recipe from Butter Busters...The Cookbook)
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