| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Vegetarian |
Diabetic, Vegetarian, Lacto |
2 |
Servings |
INGREDIENTS
| 1 |
md |
Eggplant |
| 1/2 |
c |
Cottage cheese, low fat |
| 2 |
tb |
Onion; chopped |
| 1 |
ts |
Bay leaf; ground |
| 1 |
ts |
Basil |
| 1 |
ts |
Oregano |
| 2 |
tb |
Tomato sauce |
|
|
Wheat germ |
| 2 |
oz |
Provolone cheese |
INSTRUCTIONS
Cook 1 medium eggplant in boiling water covered, for 5 minutes. Drain and
cut in 2 lengthwise. Scoop out the insides leaving a hald ince shell. Mash
eggplant with the cottage cheese, onion, bay leaf, basil, oregano, and
tomato sauce. Preheat oven to 350^F. Stuff eegplant halves, place in a
casserole dish and bake covered for 15 min. Add a little water to the
bottom of the casserole to keep the eggplant moist. Top with wheat germ and
provolone cheese. BAke for 5 more minutes, uncovered.
1 serving = 244 cal; 2 meats, 1 bread, 2 vegetables
Posted to MM-Recipes Digest V5 #028 by Julie Bertholf
<jewel1@ix.netcom.com> on Jan 27, 1998
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”