Eggplant & Cheese Casserole Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 small: Eggplants,
1 large: Onion, chopped
3/4 cup: Bread crumbs,
1 tsp: Oregano,
1 can: Tomato sauce,
1 cup: Ricotta cheese, fatfree
1 1/2 cup: Cheddar cheese, lowfat
Directions:
Cut eggplants into 3/4" 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@woco.Ohio.Gov Date: Mon, 15 Jul 1996 14:00:51
~0400 (
Source from luhu.jp
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@woco.Ohio.Gov Date: Mon, 15 Jul 1996 14:00:51
~0400 (
Source from luhu.jp