INGREDIENTS

INSTRUCTIONS

PANTRY: Three 28-ounce cans tomatoes, drained and chopped OVEN 450F
(230C; 8) Cut eggplant in half lengthwise and pierce the cut side in  a
few places with the tip of a knife. Place cut sides down on a  lightly
sprayed baking sheet (s) and bake 20 minutes. Remove from  oven and
allow to cool.  Meanwhile, make sauce. Spray a sauce pan or a small
amount of olive  oil over medium-low heat and soften the onion, about
3-5 minutes. Add  half the garlic and cook until onion is beginning to
color. Add the  tomatoes, the seasonings (salt through cinamon) and the
remaining  garlic. Bring to a simmer and cook, uncovered, for 30 to 40
minutes,  until the sauce has cooked down and is just beginning to
stick to the  pan. Taste and adjust seasonings. Remove from heat and
let cool  slightly; then puree.  When eggplant is cool enough to
handle, slice crosswise (into half  moons) about 1/4-inch thick.  OVEN
425F. Spray a 3-quart gratin or baking dish. Spread a spoonful of
tomato sauce on the bottom of the baking dish, then add a layer of
eggplant slices. Cover with some mozzarella, a thicker layer of  sauce,
a sprinkling of non-fat Parmesan. Continue in this order --  eggplant,
mozzarella, sauce, and non-fat Parmesan -- finishing up  with a lavish
layer of sauce, bread crumbs and freshly grated  Parmesan. Optional:
drizzle with olive oil.  Bake for 30 to 40 minutes, until bubbling and
beginning to brown,  serve.  MENU: crudite with dips; leek or spinach
soup; mixed greens salad;  fruit cup or a pudding.  >from The
Vegetarian Feast by Martha Rose Shulman, modified: applying  low-fat
cooking tricks from her later cookbooks. >from Pat Hanneman  (Kitpath)
to Eat-lf Mailing List 1998-Apr-01  Pat Notes: This is not traditional
breaded eggplant with cheese.  Instead, Martha Rose Shulman has taken
the components -- the tastes  we love about the dish -- and created a
gratin. LF TIPs: saute onion  at lower temperatures. Mix the flavors of
garlic: some cooked, some  fresh. Suggestions: Use pre-grated nonfat
mozzarella cheese. Use both  nonfat and lowfat Parmesan cheese: 2/3
nonfat for the layering and  1/3 lowfat freshly grated for the topping.
If you used lowfat  Parmesan and the oil: mc-PER SERVING 24% cff: 166
cals; 4.5g fat.  (Cannot recommend using "I can't believe it's not
butter" spray for  this dish due to the high temperatures.) Fresh herbs
make the  difference.  (mc-PER SERVING 13% cff: 176 cals; 2.5g fat)
Recipe by: modified: VEGETARIAN FEAST, by Martha Rose Shulman  Posted
to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Apr  01, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 130
Calories From Fat: 19
Total Fat: 2.2g
Cholesterol: 8.8mg
Sodium: 521.2mg
Potassium: 658.9mg
Carbohydrates: 16.9g
Fiber: 6.2g
Sugar: 9.2g
Protein: 13.4g