| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Vegetarian |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
md |
Onion |
| 1/2 |
c |
Chopped green bell pepper |
| 1 |
|
Clove (small) garlic; minced |
| 1 |
tb |
Sauteeing liquid |
| 1/2 |
c |
Tomato sauce |
| 1 |
cn |
(6-oz) tomato paste |
| 2 |
tb |
Minced fresh parsley |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Dried basil; crumbled |
| 1/4 |
ts |
Dried oregano; crumbled |
| 1/8 |
ts |
Dried hot pepper flakes |
| 1 |
md |
Eggplant (1 1/4 pounds) |
| 8 |
oz |
Fat free Mozzarella cheese; shredded |
| 3 |
tb |
Fat free grated Parmesean cheese |
INSTRUCTIONS
Date: 16 Feb 96 08:54:00 EST
From: SILVAE@ada.npt.nuwc.navy.mil
it's been many months since i posted a recipe but this one is so good and
easy i had to share it. i'm not sure where it came from since it was passed
around at work. it's all done in one bowl and is cooked completely in the
microwave. it also freezes nicely so you may want to double the recipe!
1. combine onion, green pepper and garlic in a 2 quart casserole. add
sauteeing liquid; stir. microwave, uncovered, at high power until onion
and pepper are tender, 2 1/2 to 3 minutes.
2. stir in tomato sauce and paste, parsley, sugar, basil, oregano, and
pepper flakes. microwave, uncovered, at high power until sauce is bubbly, 3
to 5 minutes; stir once during cooking.
3. cut eggplant into 1/2 inch cubes; place in 8x8 inch baking dish.
microwave, covered with waxed paper, at high power until tender, 6 to 8
minutes; stir once during cooking.
4. sprinkle eggplant evenly with 1/2 the ff mozzarella and ff parmesean
cheeses. spread sauce mixture evenly over cheese. top evenly with
remaining cheeses.
5. microwave, uncovered, at high power until cheese melts, 3 to 5 minutes;
rotate dish 1/2 turn after about half of cooking time. serves 4
FATFREE DIGEST V96 #46
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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