| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetarian | Vegetarian, Entrees | 6 | Servings |
INGREDIENTS
| 1 | md | Eggplant; cut in quarters and sliced thinly |
| 1 | cn | Stewed tomatoes; 16 oz, chopped, do not drain |
| 1 | cn | Tomato sauce; 8 oz |
| 1 | Whole onion; chopped | |
| 3 | Cloves garlic; minced | |
| 1/2 | ts | Basil leaves |
| 1/2 | ts | Italian seasoning |
| 1 | ts | Sugar |
| Pepper; to taste | ||
| 1 | pt | Ricotta cheese; part skim milk |
| 1 | Whole egg | |
| 1/3 | c | Parmesan cheese; grated |
| 1 | ts | Basil leaves |
| 1/2 | cn | Mozzarella cheese; grated |
| 1 | tb | Parmesan cheese; grated |
INSTRUCTIONS
1. In a Dutch oven casserole, simmer together first 9 ingredients for 30 minutes, or until eggplant is soft. Meanwhile, beat together the ricotta, egg, parmesan and sweet basil until blended. 2. In a 9x13 inch baking pan, spread 1/2 the eggplant mixture. Top with ricotta mixture, and then remaining eggplant mixture. sprinkle top with grated mozzarella and 1 T grated parmesan. 3. Bake in 350-degree oven for about 30 minutes, or until heated through. Cut into squares to serve. NOTES : Serves 8 as a small entree or 6 for dinner. Can be baked earlier in day and heated at serving time. Recipe by: Vegetarian Fast and Fancy Posted to recipelu-digest Volume 01 Number 465 by Kj375 <Kj375@aol.com> on Jan 6, 1998
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