| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
4 |
servings |
INGREDIENTS
| 2 |
lb |
Aubergine (eggplant); whole |
| 1 |
|
Whole onion; chopped |
| 2 |
|
Cloves garlic; crushed |
| 1 |
lb |
Plum tomato; whole, chopped |
| 2 |
tb |
Sun-dried tomatoes– chopped |
| 2 |
ts |
Fresh oregano; chopped |
| 1 |
ts |
Fresh rosemary; chopped |
| 1 |
ts |
Fresh thyme; chopped |
| 4 |
oz |
Fat-free mozzarella cheese |
| 3 |
tb |
Fat free parmesan cheese; grated |
INSTRUCTIONS
Scrub the eggplants. Slice them in to thick slices (1"). Place on a
nonstick cookie pan (or use parchment paper) and bake at 350 for 30
minutes. The slices should be soft and slightly browned. Heat 3 T
water or veg stock in a nonstick skillet. Add onion and garlic and
cook until soft. Add tomatoes, and sun dried tomatoes and cook 10
minutes. Add spices and season to taste with salt and pepper. Place
most of tomato mixture on the bottom of a large rectangular baking
dish. Place cooked eggplant on top of this and then top with rest of
tomato mixture. Cook another 25 minutes. Sprinkle with mozzarella and
parmesean and cook until melted, 5 to 10 minutes.
Recipe by: Sara Brown (edited)
Posted to fatfree digest by RWard2121@aol.com on Jun 29, 1999,
converted by MM_Buster v2.0l.
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