| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Vegetarian | Casserole | 6 | Servings |
INGREDIENTS
| 3 | sm | Eggplants |
| 1 | lg | Onion; chopped |
| 3/4 | c | Bread crumbs |
| 1 | ts | Oregano |
| 1 | cn | Tomato sauce |
| 1 | c | Ricotta cheese; fatfree |
| 1 1/2 | c | Cheddar cheese; lowfat |
INSTRUCTIONS
From: Laury Hutt <HUTT@kkinet.kki.jhu.edu> Date: Fri, 19 Jul 1996 13:31:58 -0400 Recipe By: Sunset Lowfat?* Cut eggplants into 3/4" cubes and place in 4-quart casserole. Add onion, bread crumbs, oregano and tomato sauce; stir well. Cover tightly and bake at 400 for 45 minutes. Stir vegetables thoroughly, recover and continue to bake until vegetables are very soft when pressed (about 45 more minutes); check occasionally and add water if casserole appears dry. Spoon ricotta mixture over hot mixture; sprinkle with cheddar cheese. Continue to bake, uncovered, until cheese is melted (about 10 minutes.) I used lowfat cheese because I like the taste better than nonfat, but nonfat could be used. * I don't remember the exact name of the cookbook, but it was put out by Sunset and had something about lowfat in the title. fatfree digest V96 #200 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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