Eggplant and cheese casserole

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

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, .

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