| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains, Dairy |
Vegetarian |
Vegtime1 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Red wine |
| 1 |
md |
Onion; chopped |
| 3 |
lg |
Clov garlic; minced |
| 1 |
lg |
Bell pepper; chopped |
|
|
Freshly ground pepper; to taste |
| 56 |
oz |
Canned; peeled, whole tomatoes, |
|
|
Drained and juice reserved |
| 1/2 |
ts |
Salt or to taste |
|
|
Plus extra for salting eggplant |
| 1 |
lg |
Eggplant; (about 2 lbs.) |
| 1 |
tb |
Minced fresh basil |
| 1 |
ts |
Minced fresh thyme |
| 1 |
tb |
Minced fresh parsley |
| 1/4 |
c |
Water or vegetable stock; up to 1/3 |
| 1/2 |
c |
Dry whole-grain bread crumbs; up to 1 |
| 3/4 |
c |
Part-skim mozzarella cheese; coarsely grated |
| 1/4 |
c |
Freshly grated Parmesan; up to 1/2 |
INSTRUCTIONS
4 T0 6 SERVINGS LACTO
This version has one-fourth the calories and one-ninth the fat as the
traditional.
In large pot, heat wine over medium heat. Add onion, garlic and bell pepper
and cook, stirring often, until vegetables are tender, about 7 minutes.
Season with black pepper. Add tomatoes, cover and cook over low hear until
they juice, 5 to 10 minutes. Uncover pot, stir in 1/2 teaspoon salt and
simmer gently, partially covered, until sauce thickens, about 1 hour.
Meanwhile, peel eggplant, then cut crosswise into 1/4-inch slices. Layer in
a colander, lightly sprinkling salt between layers. Cover with a plate and
set a 2- to 3-pound weight, such as a pot of water, on top. Let sit 30
minutes or longer, then rinse and pat dry.
Preheat oven to 350 F. Dip eggplant slices in water or stock, then in bread
crumbs until well coated. Spray a large baking sheet with cooking spray and
arrange breaded slices on it. Bake about 25 minutes, turn and bake until
eggplant is tender and crumbs are crisp, about 10 minutes more.
Add fresh herbs to tomato sauce and simmer a few minutes longer. Add a
little salt and reserved tomato juice if necessary. Remove from heat.
Spray bottom and sides of an 8-inch square baking dish with nonfat cooking
spray. Spread a thin layer of sauce on bottom and arrange half the eggplant
slices on top. Sprinkle about 1/3 the mozzarella over eggplant, spread on a
thick layer of sauce and sprinkle on half the Parmesan. Repeat layers,
beginning with eggplant and ending with Parmesan.
Bake, covered, until heated through, about 30 minutes. Uncover, then
sprinkle on remaining mozzarella and bake until cheese is melted and
bubbly, about another 10 minutes.
Remove from oven, let stand 5 minutes and serve hot.
Per serving: 225 cal., 13g prot.; 7g fat; (3g sat. Fat); 28g carb; 17mg
chol; 608mg sod.; 5g fiber.
Converted by MC_Buster.
Recipe by: Vegetarian Times, January 1999, page 42
Converted by MM_Buster v2.0l.
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