| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Veg01 |
6 |
servings |
INGREDIENTS
| 3 |
md |
Eggplants |
| 1 1/2 |
c |
Finely chopped onion |
| 1 1/2 |
ts |
Minced garlic |
| 2 |
lb |
Ricotta cheese |
| 1 |
c |
Mozzarella cheese; grated |
| 2 |
lg |
Tomatoes; sliced |
| 3/4 |
c |
Wheat germ |
| 1 |
ts |
Oregano |
|
|
And |
| 1 |
ts |
Basil |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
MIXED WITH
Slice the eggplants into o's. Salt lightly. Bake 15 minutes (or until
tender) on an oiled tray. When eggplant is done, sprinkle it with the wheat
germ mixture.
WW: 10 pts. per serving. Low or non-fat ricotta can be used to lower the
point total.
Saut. the onions and garlic in butter until soft. Combine with the cheeses.
Oil an oblong pan. Arrange a sandwich of
eggplant-cheese-tomato-eggplant-tomato. Cover for the first 35 baking
minutes. Uncover for the last five.
Recipe by: Mollie Katzen,"Moosewood Cookbook"
Converted by MM_Buster v2.0l.
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