Yield: 4 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Water |
1 large | Onion, chopped |
1 small | Eggplant, seeded,cubed 1\" |
8 ounces | Fresh Mushrooms, sliced |
1 large | Tomato, peeled & chopped |
1 teaspoon | Salt |
¾ teaspoon | Dried Thyme |
⅛ teaspoon | Pepper |
1 cup | Herb-Seasoned Stuffing Mix, prepared |
2 cups | Swiss Cheese, Lowfat, shredded |
Saute onion in water 3 min. Add eggplant and mushrooms and cook 3 min. Add tomato and cook 1 min. Add spices to mixture. Prepare stuffing mix and spread over bottom of 2 qt. greased casserole dish. Layer with ½ vegetable mixture and 1 c. shredded cheese. Top with remaining vegetables.
Co ver and bake at 3500 for 30 min. Sprinkle with remaining cheese and bake uncovered 10 min or until cheese melts.
Recipe by: Joan's Special Recipes Posted to Digest eat-lf.v097.n038 by paulsbluff@... on Feb 08, 97.