Name: Eggplant Casserole
Ingredients: 1 lg Eggplant; 1 Orange pepper; 1 Green pepper; 1 Red onion; med; Chopped chives; Zucchini; med; 2 Tomatoes; med; Bread crumbs; Vinegar (homemade flavor or balsimic); Garlic cloves (to taste. I LOVE garlic so I use about 8 cloves); 1 cn Fat-free spaghetti sauce; Onion salt; oregono, other italian spices to taste; Fat free mozzerlla (or soy cheese)*

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Italian		1	Servings

INGREDIENTS

1	lg	Eggplant
1		Orange pepper
1		Green pepper
1		Red onion; med
		Chopped chives
		Zucchini; med
2		Tomatoes; med
		Bread crumbs
		Vinegar (homemade flavor or balsimic)
		Garlic cloves (to taste. I LOVE garlic so I use about 8 cloves)
1	cn	Fat-free spaghetti sauce
		Onion salt; oregono, other italian spices to taste
		Fat free mozzerlla (or soy cheese)*

INSTRUCTIONS

basically I slice the eggplant and place on a plate. Sprinkle with balsimic
(sp?) vinegar (or homemade oregon or garlic vinegar) and micro wave for
about 6-7 minutes to soften. Then I coat with breadcrumbs (which I have
mixed the spices in with). Place them in a large baking dish, and cover
with chopped peppers, chives, sliced zucchini, sliced tomatoes, onions and
garlic cloves. Then I pour the spag. sauce over the top and sprinkle with
oregon. Optionally I sometimes use Alpine lace fat free mozz. cheese. But
someone mentioned soy-cheese? to me and maybe that would work as well. Then
I bake for about 1 hr. at 350 degrees.
Posted to Bakery-Shoppe Digest V1 #233 by xanthia@idirect.com (Xanthia) on
Sep 13, 1997

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