| 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
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”