Eggplant and Cheese Casserole

6 Servings

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Eggplant and Cheese Casserole Ingredients

3 sm Eggplants	1 cn Tomato sauce
1 lg Onion; chopped	1 c Ricotta cheese; fatfree
3/4 c Bread crumbs	1 1/2 c Cheddar cheese; lowfat
1 ts Oregano

Instructions for Eggplant and Cheese Casserole

From: Laury Hutt Date: Fri, 19 Jul 1996 13:31:58 -0400 Recipe By: Sunset Lowfat?* 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.) I used lowfat cheese because I like the taste better than nonfat, but nonfat could be used. * I dont 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 Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: VegetablesCuisine: Uncategorized