Eggplant & cheese casserole <t>
6 Servings
Ingredients
| Quantity | 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 |
Directions
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 (