Eggless eggplant ricotta
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Eggplants |
| 1½ | cup | Finely chopped onion |
| 1½ | teaspoon | Minced garlic |
| 2 | pounds | Ricotta cheese |
| 1 | cup | Mozzarella cheese; grated |
| 2 | larges | Tomatoes; sliced |
| ¾ | cup | Wheat germ |
| 1 | teaspoon | Oregano |
| And | ||
| 1 | teaspoon | Basil |
| Salt | ||
| Pepper | ||
Directions
MIXED WITH
Slice the eggplants into o's. Salt lightly. Bake 15 minutes (or until tender) on an oiled tray. When eggplant is done, sprinkle it with the wheat germ mixture.
WW: 10 pts. per serving. Low or non-fat ricotta can be used to lower the point total.
Saut‚ the onions and garlic in butter until soft. Combine with the cheeses.
Oil an oblong pan. Arrange a sandwich of eggplant-cheese-tomato-eggplant-tomato. Cover for the first 35 baking minutes. Uncover for the last five.
Recipe by: Mollie Katzen,"Moosewood Cookbook" Converted by MM_Buster v2.0l.