| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables, Dairy |
American |
Meatless |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 3 |
c |
Sliced mushrooms |
| 3 |
|
Cloves garlic, crushed |
| 1/4 |
c |
Chopped fresh parsley |
| 1/4 |
c |
Dry red wine |
| 1 |
ts |
Dried basil |
| 1 |
ts |
Dried oregano |
| 1/4 |
ts |
Crushed red pepper |
| 1/4 |
ts |
Black pepper |
| 28 |
oz |
Tomato puree, (1 can) |
| 1 1/4 |
lb |
Eggplant, (1 large) peeled and cut into 1/2 inch slices |
|
|
Vegetable cooking spray |
| 6 |
tb |
Grated Parmesan cheese, divided |
| 15 |
oz |
Nonfat ricotta cheese, (1 container) |
| 3 |
sl |
American matzo |
INSTRUCTIONS
Heat oil in a saucepan over medium-high heat. Add mushrooms and garlic;
saute 5 minutes. Stir in parsley, wine, basil, oregano, peppers, and puree.
Partially cover, reduce heat to medium-low; simmer 30 minutes. Remove from
heat.
Arrange the eggplant slices in a single layer on a baking sheet coated with
cooking spray. Bake at 400 degrees for 30 minutes, turning the slices over
after 15 minutes.
Remove from baking sheet, and let cool. Cut the eggplant slices into
1/2-inch pieces, and set aside.
Combine 1/4 cup Parmesan cheese and ricotta cheese; stir well, and set
aside.
Spread 1/2 cup tomato mixture in the bottom of an 11 x 7-inch baking dish
coated with cooking spray. Arrange 1-1/2 slices matzo over tomato mixture,
and top matzo with half of ricotta cheese mixture, half of eggplant, and
half of tomato mixture. Repeat the layers, ending with the tomato mixture.
Sprinkle with remaining 2 tablespoons of Parmesan cheese.
Cover and bake at 350 degrees for 45 minutes. Uncover and bake an
additional 15 minutes. Let stand 5 minutes before serving. Yield: 6
servings.
Per serving: 244 Calories; 4g Fat (16% calories from fat); 18g Protein; 36g
Carbohydrate; 15mg Cholesterol; 263mg Sodium
Recipe by: Cooking Light, March 1995, page 154
Posted to MC-Recipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.
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