Preparation:
- 1 med. eggplant (approx. l 1/2 lbs.) peeled and cut into 1/4″ slices
- 1 large onion, chopped
- 2 large garlic cloves, pressed l (16 oz.) can tomato sauce
- 1 tsp. basil leaves
- Dash of oregano and marjoram
- 1 1/2 c. pot cheese or ricotta cheese
- 1 T. dried parsley leaves
- 3 T. water
- 1/2 tsp. salt
- 1/4 tap. pepper
- 3 oz. Mozzarella cheese
- 6 (1/2-oz.) slices
- 2 T. Parmesan cheese
Heat broiler. Arrange layer of eggplant slices on baking sheet and broil 4″ from heat 20 minutes, turning once. Steam onion and garlic in small amount water 5 minutes. Remove 1/4 of onion-garlic mixture. Add tomato sauce, basil, oregano and marjoram to remaining onion garlic mixture in pan. Bring to boil. Simmer 15 minutes. In bowl with onion-garlic mixture, add pot or ricotta cheese, parsley, water, salt and pepper. Mix. Spread thin layer of sauce in baking dish. Arrange 1/2 of eggplant slices evenly over bottom, spread cheese mixture over eggplant, top with remaining eg9plant and cover with remaining tomato sauce. Arrange mozzarella cheese slices over eggplant. Sprinkle with 2 T. parmesan cheese. Bake at 375° for
25-30 minutes.
About Diane Israel. | Feature recipe: Tuna Casserole
Women’s portion • 1/4 total. Men’s portion = 1/3 total.
On low sodium diets all salt• should be replaced with either powders, e.g. garlic powder, onion powder, or salt substitutes.