Update my dinner status, I'm making this tonight.
2 chefs marked this as Try Soon
Servings: 8 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Spray a 9 inch round by 2 inch deep casserole dish with vegetable oil. Alternatively, use a disposable pie tin or spring-form pan. Heat 1 tsp of oil in a non-stick saut? pan. Saut? onion, asparagus, broccoli and corn for 2 minutes. Spread saut?ed vegetables in pan. In remaining 1 tsp of oil, saut? eggplant and tomato slices for 1 minute. Reserve. Mix together eggs, egg whites, milk, bread crumbs, salt, pepper and nutmeg. Scatter cheese over the saut?ed vegetables; arrange alternating eggplant and tomato slices over the vegetables. Pour the batter over the slices and cover with foil. Place casserole dish on a sheetpan with a lip with 1/2 inch of water. Bake for 30 minutes in a 350 degree oven. Remove foil and bake for 15-20 minutes longer until golden brown and cooked through. http://www.wholefoods.com/magazine/foods/body/springrec.html >From: Ellen C. Per serving: 267 Calories; 7g Fat (21% calories from fat); 15g Protein; 40g Carbohydrate; 63mg Cholesterol; 311mg Sodium Food Exchanges: 1/2 Starch/Bread; 1 Lean Meat; 5 1/2 Vegetable; 1/2 Fat Recipe by: Steve Petusuvsky, Whole Foods Posted to EAT-LF Digest by "Ellen C." on Apr 12, 1999, converted by MM_Buster v2.0l.
