Recipe - Eggplant And Cheese Casserole

3 small Eggplants
1 lg Onion; chopped
Three fourths cup Bread crumbs
1 teaspoon Oregano
1 cn Tomato sauce
1 cup Ricotta cheese; fatfree
1 One half cup Cheddar cheese; lowfat

From: Laury Hutt HUTT@kkinet.kki.jhu.edu

Date: Fri, 19 Jul 1996 13:31:58 0400
Recipe By: Sunset Lowfat?*

Cut eggplants into 3/4" cubes and place in 4quart 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, http://www.erols.com/hosey.