| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetarian | Entrees, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 | Eggplant, cut in quarters | |
| and sliced thinly | ||
| 1 | Stewed tomatoes, 16 oz | |
| chopped do not drain | ||
| 1 | Tomato sauce, 8 oz | |
| 1 | Whole onion, chopped | |
| 3 | Cloves garlic, minced | |
| 1/2 | t | Basil leaves |
| 1/2 | t | Italian seasoning |
| 1 | t | Sugar |
| Pepper, to taste | ||
| 1 | pt | Ricotta cheese, part skim |
| milk | ||
| 1 | Whole egg | |
| 1/3 | c | Parmesan cheese, grated |
| 1 | t | Basil leaves |
| 1/2 | Mozzarella cheese, grated | |
| 1 | T | Parmesan cheese, grated |
INSTRUCTIONS
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. 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 198
Calories From Fat: 83
Total Fat: 9.4g
Cholesterol: 62.2mg
Sodium: 598.8mg
Potassium: 466.9mg
Carbohydrates: 15g
Fiber: 1.9g
Sugar: 6.5g
Protein: 14.6g