| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetarian | Casseroles, Vegetables, Vegetarian, Pies & past | 8 | servings |
INGREDIENTS
| 2 | ts | Olive oil |
| 1 | c | Onion; diced |
| 1 | c | Asparagus; cut into 1 inch lengths |
| 1 | c | Broccoli florets |
| 1/2 | c | Corn kernels |
| 6 | sl | Peeled eggplant; 1/4 inch thick |
| 6 | sl | Tomato; 1/4 inch thick |
| 2 | Whole eggs | |
| 2 | Egg whites | |
| 2 | c | Lowfat 2% milk |
| 1/2 | c | Unseasoned bread crumbs |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/8 | ts | Nutmeg |
| 1 | c | Lowfat Swiss cheese; grated |
INSTRUCTIONS
Spray a 9 inch round by 2 inch deep casserole dish with vegetable oil. Alternatively, use a disposable pie tin or spring-form pan. Heat 1 tsp of oil in a non-stick sauté pan. Sauté onion, asparagus, broccoli and corn for 2 minutes. Spread sautéed vegetables in pan. In remaining 1 tsp of oil, sauté eggplant and tomato slices for 1 minute. Reserve. Mix together eggs, egg whites, milk, bread crumbs, salt, pepper and nutmeg. Scatter cheese over the sautéed vegetables; arrange alternating eggplant and tomato slices over the vegetables. Pour the batter over the slices and cover with foil. Place casserole dish on a sheetpan with a lip with 1/2 inch of water. Bake for 30 minutes in a 350 degree oven. Remove foil and bake for 15-20 minutes longer until golden brown and cooked through. http://www.wholefoods.com/magazine/foods/body/springrec.html >From: Ellen C. <ellen@elekta.com> Per serving: 267 Calories; 7g Fat (21% calories from fat); 15g Protein; 40g Carbohydrate; 63mg Cholesterol; 311mg Sodium Food Exchanges: 1/2 Starch/Bread; 1 Lean Meat; 5 1/2 Vegetable; 1/2 Fat Recipe by: Steve Petusuvsky, Whole Foods Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Apr 12, 1999, converted by MM_Buster v2.0l.
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