Low Fat Yellow Cake Kosher Dairy Recipes

Steps:

• Preheat over to 400°F.
• Line a large baking sheet with baking paper (or foil) and spray with olive oil spray.
• Peel eggplants, and cut crosswise into ~1/4"-thick slices.
• Beat egg whites + water in a shallow dish, and dip eggplant into egg whites, then into bread crumbs, pressing crumbs and cover thoroughly eggplant all over.
• Arrange the eggplant on prepared baking sheet and spray olive oil spray over eggplant slices.
• Bake for 30 minutes, turning eggplant over after 20 minutes until golden-brown. (To prepare the entire amount I had to do this twice).
• Heat olive oil in pan, saute the onion until tender, add garlic and basil, and as soon as you smell the garlic add tomatoes with all the juices.
• Lower flame, add milk and continue to saute for 2-4 minutes until tomatoes are tender and pan full of fluids.
• Spoon 1/3 of Tomato Sauce Mixture from pan and spread into sprayed baking dish. 39X25 Cm Baking Dish (or 9-inch square).
• Place half of eggplant over sauce.
• Spoon 1/2 of remaining Tomato sauce over eggplant.
• Sprinkle half of mozzarella on top.
• Repeat with remaining eggplant, tomato sauce and mozzarella.
• Sprinkle Parmesan on top and bake for 20 minutes - until eggplant is piping hot and sauce & cheese is bubbly.
• Serve hot.
• Enjoy!

Steps:

• Preheat oven to 360°F.
• In a bowl, mix: flour, sugar, cinnamon, salt & butter until all is crumbled.
• Set aside 1/2 cup for topping.
• Add to the bowl: baking powder, baking soda, buttermilk, vanilla extract & egg - use hand mixer on medium speed until batter is smooth. (Batter is more thick than thin -- ).
• Spray baking pan with cooking spray and pour batter into pan.
• Evenly spread the 1/2 cup crumbs mixture on top.
• Bake for about 30 minutes, until cake in ready and bouncy to touch, or a toothpick inserted in the middle comes out dry.
• Enjoy!