| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
Swiss |
Casseroles |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Water |
| 1 |
lg |
Onion, chopped |
| 1 |
sm |
Eggplant, seeded,cubed 1" |
| 8 |
oz |
Fresh Mushrooms, sliced |
| 1 |
lg |
Tomato, peeled & chopped |
| 1 |
ts |
Salt |
| 3/4 |
ts |
Dried Thyme |
| 1/8 |
ts |
Pepper |
| 1 |
c |
Herb-Seasoned Stuffing Mix, prepared |
| 2 |
c |
Swiss Cheese, Lowfat, shredded |
INSTRUCTIONS
Saute onion in water 3 min. Add eggplant and mushrooms and cook 3 min. Add
tomato and cook 1 min. Add spices to mixture. Prepare stuffing mix and
spread over bottom of 2 qt. greased casserole dish. Layer with 1/2
vegetable mixture and 1 c. shredded cheese. Top with remaining vegetables.
Co ver and bake at 3500 for 30 min. Sprinkle with remaining cheese and bake
uncovered 10 min or until cheese melts.
Recipe by: Joan's Special Recipes
Posted to Digest eat-lf.v097.n038 by paulsbluff@centuryinter.net on Feb 08,
97.
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