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 (

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