Eggless eggplant ricotta

Yield: 6 servings

Measure 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
1 teaspoon Basil


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.

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