Strata, Eggplant

DEAR SOS: I lost my recipe for cheese strata made with bread and milk. Can you replace it? Also, can you safely substitute egg substitute and low-fat cheese?

--AGNES

DEAR AGNES: Yes, you can safely substitute egg substitute and low-fat cheese in equivalent amounts. For those who can have eggs and regular cheese, here is a recipe from Bullock’s in Pasadena.

BULLOCK’S CHEESE STRATA

5 slices white bread

4 eggs, beaten

2 cups milk

3/4 teaspoon brown sugar, packed

3/4 teaspoon Worcestershire sauce

3/4 teaspoon seasoned salt

3/4 teaspoon dry mustard

Dash white pepper

2 1/2 cups shredded Cheddar cheese

Day before serving, remove crusts and cut bread into cubes. Combine beaten eggs, milk, brown sugar, Worcestershire, salt, dry mustard and white pepper in bowl. Mix in bread and cheese. Place mixture in 9x13-inch baking pan. Let stand several hours or overnight.

Place in pan of hot water. Bake at 325 degrees about 45 minutes or until knife inserted in middle comes out clean. Serve with favorite cheese sauce, if desired.

Makes 6 servings. Each serving, without cheese sauce, contains about:

340 calories; 661 mg sodium; 198 mg cholesterol; 21 grams fat; 16 grams carbohydrates; 21 grams protein; 0.07 gram fiber.

*

DEAR SOS: Would you please obtain a recipe for the eggplant Parmigiana served as an appetizer at De Mario’s Cafe and Pizzeria in Dana Point? Jack, the chef, said it was his grandmother’s recipe.

--FAITHFUL READER

DEAR FAITHFUL: Eggplant Parmigiana makes a great main dish as well.

DE MARIO’S EGGPLANT PARMIGIANA

Olive or vegetable oil

2 cloves garlic, sliced

1 (32-ounce) can plum tomatoes

1 teaspoon minced parsley

Pepper

Dash hot pepper flakes

Salt

1 cup flour

1 medium eggplant, peeled and sliced 1/4-inch thick

3 eggs

2 tablespoons cold water

1 (8-ounce) package mozzarella, shredded

Heat 1/4 cup oil in saucepan. Add garlic and saute lightly until browned. Put tomatoes through blender and pour into saucepan with garlic. Add parsley, 1/4 teaspoon pepper and hot pepper flakes. Season to taste with salt and pepper. Simmer over low heat 1 hour.

Place flour in large plastic food bag. Add 4 eggplant slices 1 at time in bag and shake until eggplant slices are coated with flour. Repeat with remaining eggplant slices.

Beat eggs with cold water and salt and pepper to taste in shallow container. Dip floured eggplant slices in egg mixture.

Heat 1 cup oil in skillet. Add eggplant slices 1 at time and fry until golden brown on both sides. Remove from pan and drain on paper towels to remove excess oil. Repeat until all eggplant slices are used.

Cover bottom of 13x9-inch baking pan with 1/3 tomato sauce. Place layer of fried eggplant slices over sauce layer and top with 1/2 remaining sauce. Sprinkle with 1/3 mozzarella cheese. Repeat layers with remaining eggplant slices, sauce and cheese, ending with cheese. Bake at 350 degrees 10 minutes. Cover pan with foil. Bake 30 minutes longer.

* Makes 6 servings. Each serving contains about:

384 calories; 472 mg sodium; 136 mg cholesterol; 25 grams fat; 27 grams carbohydrates; 15 grams protein; 1.53 grams fiber.

* Place mat and napkin from Cookware Specialists, L.A. Mart.