INGREDIENTS

INSTRUCTIONS

SAUCE
REST
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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