Yield: 6 servings
|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|
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.