INGREDIENTS

INSTRUCTIONS

ONION-NUT SAUCE
VEGETABLES
TOMATO SAUCE
CREAM SAUCE
REST
MAKE THE ONION-NUT SAUCE: Chop and blend all ingredients in a food
processor. Spray a medium non-stick pan. Saute the mixture over medium
heat, stirring often, for about 10 to 12 minutes. Optional: allow mixture
to brown for enhanced flavors. Adjust seasonings and set aside.
CUT VEGETABLES lengthwise into 3" by 1/4" slices. GRILL/SEAR both sides
over medium-high heat, adding olive oil spray or olive oil as needed. May
be browned a few slices at a time or all at once, flipping often. Set aside
when done.
TO MAKE TOMATO SAUCE: 1-cup of prepared tomato sauce (e.g., Mediterranean
style) may be substituted; add garlic and parsley. BRIEFLY immerse tomatoes
in boiling water; remove from water and peel, then dice them fine. Heat
about 1/3 cup oil in another large pot over medium heat. Add tomatoe,
parsley and garlic and saute without browning; let the vegetables cook down
until soft (about 20 mins); add salt and pepper; set aside.
MAKE 2 cups low-fat thin white sauce. Beat eggs in a small bowl. Add about
1/4 cup hot milk mixture into beaten eggs, then whisk egg mixture into milk
mixture. Set aside. Stir Parmesan into the milk mixture, then season to
taste with salt, pepper, nutmeg, and lemon juice.
ABOUT 1 hour before serving: wash the potato(es), peel, and slice very thin
(2mm). Preheat oven to 350degF (180 C).
ASSEMBLE CASSEROLE: Spray a 15x9-casserole. Pouring about three streaks of
cream sauce between each layer, and reserving most of the sauce for last,
layer as follows: potatoes, onion sauce, tomato sauce, zucchini, and
eggplant. Dot the top with your margarine, oil, or butter.
BAKE -- for about 45 to 60 minutes, or until the potatoes are soft and the
surface is nicely browned. Allow to stand for about 5 minutes before
cutting. Makes 6 entrees. Could serve 8 to 10.
MasterCook estimate per sixth: 223 CALORIES: Carbs 30g; Protein 12.6g;
Total fat 6.8 g (26.5%); Cholesterol 67 mg; Sodium 518 mg; Fiber 4.8 g
Modified from Vegetarian Cooking of the Mediterranean: From Gibraltar to
Istanbul. By Cornelia Schinharl. (Barron's 0812098072: Hong Kong)
McRecipe and tested 9/23/97 by patHanneman. Serve with fresh tomatoes and
basil with a little lemon juice.
TIPS: When halving the recipe, make 1-1/4 cup (instead of just 1 cup) of
the white sauce; continue to halve the other sauce ingredients. In halving
the recipe, I used a 12x8-inch pyrex pan, 1/2 of a whole zucchini, and
about 3 long Asian eggplant, or enough to give me a solid layer on the top.
It baked in 45 minutes. If you don't like cinnamon, experiment with ground
coriander seed or additional nutmeg.
With a salad, half this recipe easily serve 4. For a light lunch, half the
recipe would serve 8.
"Serves 6" was the book's suggestion.
Recipe by: Schinharl: Veg Cooking of the Mediterranean / modified
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 16,
1998

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