Yield: 6 Servings
Measure | Ingredient |
---|---|
3 smalls | Eggplants |
1 large | Onion -- chopped |
¾ cup | Bread crumbs |
1 teaspoon | Oregano |
1 can | Tomato sauce |
1 cup | Ricotta cheese, fatfree |
1½ cup | Cheddar cheese, lowfat |
Cut eggplants into ¾" cubes and place in 4-quart casserole. Add onion, bread crumbs, oregano and tomato sauce; stir well. Cover tightly and bake at 400 for 45 minutes. Stir vegetables thoroughly, recover and continue to bake until vegetables are very soft when pressed (about 45 more minutes); check occasionally and add water if casserole appears dry.
Spoon ricotta mixture over hot mixture; sprinkle with cheddar cheese.
Continue to bake, uncovered, until cheese is melted (about 10 minutes.)
Recipe By : Sunset Lowfat?* From: Hp_walls@... Date: Mon, 15 Jul 1996 14:00:51 ~0400 (