Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Vegetable oil |
| 1 cup | Chopped onion |
| 3 | Garlic cloves, minced |
| 1 cup | Chopped mushrooms |
| 1 teaspoon | EACH dried basil, thyme, marjoram, and cumin |
| 2 cups | Cooked beans |
| 2 cups | Cooked brown rice |
| 3 | Eggs, slightly beaten |
| 2 cups | Low fat cottage/ricotta cheese (or combination) |
| ¼ cup | Crumbled Feta cheese (optional) |
| 2 tablespoons | Soy sauce |
| Salt | |
| Black pepper | |
| Cayenne to taste | |
| 2 mediums | Tomatoes, sliced |
| ½ cup | Grated parmesan cheese |
| ½ cup | Fine dry bread crumbs |
Preheat oven to 350F. Heat oil in large skillet; saute onion, garlic and mushrooms until onion is nearly soft. Add all remaining ingredients except final three. Mix well and spread mixture in a large greased or sprayed shallow baking dish. Arranged tomato slices over the top. Mix together parmesan and crumbs and sprinkle over tomatoes. Bake for 40 minutes. Makes 8 servings.
Origin: Appeal, Quarterly magazine put out by Overwaitea and Save on Foods. Shared by: Sharon Stevens