| 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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