Guest guest Posted December 25, 2006 Report Share Posted December 25, 2006 1 large egg 1/2 cup DCCC 1/2 zucchini, peeled and sliced in strips 1 medium tomato, sliced 1/2 medium onion, sliced 6 slices of baby eggplant Oregano and basil salt and pepper Olive oil in a spray can Preheat oven to 375. Spray a loaf pan with oil. Heat a skillet and spray with oil. Cook the eggplant and onion a few minutes on each side to brown. Combine egg and DCCC and beat until well mixed (by hand or with a hand blender) Place layers in loaf pan as follows: eggplant onion cheese and egg tomato Bake uncovered 45 minutes. Cool 5-10 minutes. Calories 225 Fat 5 grams Carbohydrate 17 grams protein 27 grams Carol F. Celiac, MCS, Latex Allergy, EMS SCD 6 years Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.