Yield: 6 Servings
|1 large||Onion; chopped|
|¾ cup||Bread crumbs|
|1 can||Tomato sauce|
|1 cup||Ricotta cheese; fatfree|
|1½ cup||Cheddar cheese; lowfat|
From: Laury Hutt <HUTT@...>
Date: Fri, 19 Jul 1996 13:31:58 -0400 Recipe By: Sunset 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.) I used lowfat cheese because I like the taste better than nonfat, but nonfat could be used.
* I don't remember the exact name of the cookbook, but it was put out by Sunset and had something about lowfat in the title.
fatfree digest V96 #200
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .