| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Italian |
Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
md |
Eggplant; cut in 1" pieces |
| 12 |
oz |
Fresh mushrooms; cut in half or |
| 2 |
md |
Zucchini; cut in 1" pieces |
| 1 |
lg |
Onion; chopped |
| 2 |
tb |
Olive oil |
| 1 |
ts |
Salt |
| 3/4 |
ts |
Oregano |
| 3/4 |
ts |
Freshly ground pepper; divided |
| 1 |
|
Loaf italian bread; cut in 1" cubes |
| 29 |
oz |
Italian-style stewed tomatoes; 2 cans |
| 15 |
oz |
Ricotta cheese; part skim milk |
| 1 |
c |
Shredded part-skim mozzarella cheese; divided |
| 1/4 |
c |
Freshly grated parmesan cheese |
| 1/4 |
c |
Chopped fresh basil |
| 2 |
lg |
Eggs |
INSTRUCTIONS
1. Heat oven to 450°F. Place eggplant, mushrooms, zucchini and onion in
large roasting or broiler pan. Add olive oil, salt, oregano and 1/2
teaspoon pepper, tossing to coat. Stir in bread cubes. Roast vegetables and
bread cubes 10 minutes. Stir; roast 10 to 15 minutes more until vegetables
are tender. Stir in stewed tomatoes.
2. Reduce oven temperature to 375°F. Combine ricotta cheese, 1/2 cup
shredded mozzarella, Parmesan, basil, eggs and remaining 1/4 teaspoon
pepper in medium bowl until blended.
3. Spoon half of vegetable mixture evenly into bottom of 13x9-inch baking
dish. Top with cheese mixture, then remaining vegetable mixture. Sprinkle
with remaining 1/2 cup mozzarella cheese. Bake 20 to 25 minutes until
bubbly.
(C) Copyright 1997, Meredith Corporation, All Rights Reserved.
Posted to Digest eat-lf.v097.n5 by LHJ Recipe <lhjrecipe@mdp.com>
NOTES : Roasting concentrates the rich vegetable flavors, and the three
cheeses--ricotta, mozzarella and grated Parmesan--give it a consistency and
taste reminiscent of the best lasagne. Serve with a salad and it's a
terrific meatless meal. Prep Time: 25 minutes Baking Time: 45 to 55 minutes
Degree Of Difficulty: Easy Date: Wednesday, November 19, 1997 11:44 AM
Recipe by: Ladies Home Journal
Posted to MC-Recipe Digest V1 #941 by "abprice@wf.net" <abprice@wf.net> on
Dec 2, 1997
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