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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Dairy Japanese 1 Servings

INGREDIENTS

1 lb Plum tomatoes, quartered
1 1/2 c Coarsely chopped fennel bulb
1 T Olive oil
Nonstick vegetable oil spray
4 Japanese eggplants, trimmed
each cut lengthwise into
four
1/3 Inch-thick slices
3 Portobello mushrooms, stems
trimmed caps sliced
1 T Rice vinegar
3 c Spinach leaves, rinsed
4 Thin slices low-fat
mozzarella cheese
2 Roasted red bell peppers
from jar drained cut
into
1/2-inch-wide strips
8 Basil leaves

INSTRUCTIONS

1998    
These individual vegetable terrines can be assembled a day ahead.
Preheat oven to 400°F. Arrange tomatoes and fennel in 13x9x2-inch
glass baking dish. Drizzle oil over; toss to blend. Bake until fennel
is tender and begins to brown, about 45 minutes. Cool.  Spray 2
nonstick baking sheets with vegetable oil spray. Arrange  eggplant and
mushroom slices on prepared sheets. Bake until  vegetables are tender,
about 30 minutes for eggplant slices and 40  minutes for mushrooms.
Puree tomato mixture in processor. Transfer to  strainer set over bowl.
Press on solids to extract liquid; discard  solids. Stir vinegar into
liquid. Season vinaigrette with salt and  pepper.  Stir spinach in
large nonstick skillet over medium-high heat until  wilted, about 1
minute. Remove from heat.  Preheat oven to 350°F. Spray four 1 1/4-cup
custard dishes with  vegetable oil spray. Line each dish with 2
eggplant slices in  crisscross pattern. Sprinkle with salt and pepper.
Top each with 1/4  of spinach. Top each with 1 mozzarella slice.
Arrange pepper strips  over, then basil and mushrooms. Top with
remaining eggplant slices,  cutting to fit. Sprinkle with salt and
pepper. Cover each dish with  foil. (Vinaigrette and lasagnas can be
made 1 day ahead. Cover  separately; chill.)  Bake lasagnas until very
tender, about 25 minutes. Remove foil. Using  small knife, cut around
vegetables to loosen. Invert onto plates.  Spoon vinaigrette over.
Serves 4.  Per Serving: calories, 163; total fat, 6g; saturated fat,
1g;  cholesterol, 4mg.  Bon Appétit November 1997  Posted to
recipelu-digest by Sandy <sandysno@pctech.net> on Feb 27,

A Message from our Provider:

“Plan ahead — It wasn’t raining when Noah built the ark.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1225
Calories From Fat: 435
Total Fat: 50.5g
Cholesterol: 54.4mg
Sodium: 1831.5mg
Potassium: 4060.1mg
Carbohydrates: 159.4g
Fiber: 79.6g
Sugar: 5.4g
Protein: 64.4g


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