Yield: 6 Servings
|1 medium||Eggplant; cut in 1\" pieces|
|12 ounces||Fresh mushrooms; cut in half or|
|2 mediums||Zucchini; cut in 1\" pieces|
|1 large||Onion; chopped|
|2 tablespoons||Olive oil|
|¾ teaspoon||Freshly ground pepper; divided|
|1 \N||Loaf italian bread; cut in 1\" cubes|
|29 ounces||Italian-style stewed tomatoes; 2 cans|
|15 ounces||Ricotta cheese; part skim milk|
|1 cup||Shredded part-skim mozzarella cheese; divided|
|¼ cup||Freshly grated parmesan cheese|
|¼ cup||Chopped fresh basil|
1. Heat oven to 450°F. Place eggplant, mushrooms, zucchini and onion in large roasting or broiler pan. Add olive oil, salt, oregano and ½ teaspoon pepper, tossing to coat. Stir in bread cubes. Roast vegetables and bread cubes 10 minutes. Stir; roast 10 to 15 minutes more until vegetables are tender. Stir in stewed tomatoes.
2. Reduce oven temperature to 375°F. Combine ricotta cheese, ½ cup shredded mozzarella, Parmesan, basil, eggs and remaining ¼ teaspoon pepper in medium bowl until blended.
3. Spoon half of vegetable mixture evenly into bottom of 13x9-inch baking dish. Top with cheese mixture, then remaining vegetable mixture. Sprinkle with remaining ½ cup mozzarella cheese. Bake 20 to 25 minutes until bubbly.
(C) Copyright 1997, Meredith Corporation, All Rights Reserved.
Posted to Digest eat-lf.v097.n5 by LHJ Recipe <lhjrecipe@...> NOTES : Roasting concentrates the rich vegetable flavors, and the three cheeses--ricotta, mozzarella and grated Parmesan--give it a consistency and taste reminiscent of the best lasagne. Serve with a salad and it's a terrific meatless meal. Prep Time: 25 minutes Baking Time: 45 to 55 minutes Degree Of Difficulty: Easy Date: Wednesday, November 19, 1997 11:44 AM Recipe by: Ladies Home Journal
Posted to MC-Recipe Digest V1 #941 by "abprice@..." <abprice@...> on Dec 2, 1997