| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Vegetarian | Casserole | 6 | Servings |
INGREDIENTS
| 3 | Eggplants | |
| 1 | Onion, chopped | |
| 3/4 | c | Bread crumbs |
| 1 | t | Oregano |
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 74
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 313.8mg
Potassium: 201.3mg
Carbohydrates: 14.4g
Fiber: 1.8g
Sugar: 3.6g
Protein: 2.6g