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Ingredients

• 1 small  head garlic
•   Eggplant:
• 1/2 cup  packaged seasoned bread crumbs
• 1/2 teaspoon  salt
• 1/4 teaspoon  black pepper
• 1/4 teaspoon  ground nutmeg
• 2   egg whites
• 1   eggplant (about 1-1/2 pounds) cut into 12 1/2-inch thick slices
• 1/2 cup  shredded part-skim mozzarella cheese (2 ounces)
• 1/4 cup  grated Parmesan cheese
•   Sauce:
• 1/2 pound  grape tomatoes, each halved
• 1/2 cup  basil leaves, sliced
• 1 teaspoon  dried oregano
• 1/4 teaspoon  salt
• 1/8 teaspoon  black pepper
•   Dressing and Salad:
• 1/4 cup  balsamic vinegar
• 1/8 teaspoon  salt
• 1/8 teaspoon  black pepper
• 1/8 teaspoon  dried oregano
•   Roasted garlic
• 1/4 cup  extra virgin olive oil
• 8 cups  mixed greens salad blend

Description

Top Stacks Of Oven-fried Eggplant With Fresh Tomato Sauce And Mozzarella And Parmesan Cheeses To Make A Satisfying Summertime Vegetarian Dinner.

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