Eggplant And Cheese Casserole |
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Prep Time: 0 Minutes Cook Time: 110 Minutes |
Ready In: 110 Minutes Servings: 8 |
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This is a meatless and richly, layered casserole. Although it seems like it bakes in the oven an eternity, it's not difficult to make. Sunset Books, Lowfat-Fat Vegetarian. Ingredients:
3 small eggplants (about 3 lbs. total) |
1 large onion, chopped |
1 large green bell pepper (about 8 oz.) seeded and chopped |
3/4 c fine dry bread crumbs |
1 can (about 2 1/4 oz.) sliced ripe olives, drained |
1 tbl. chopped fresh oregano or 1 tsp. dried oregano |
1 can (or jar) (about 15 oz.) tomato sauce |
1 c (about 8 oz.) nonfat ricotta cheese |
1 1/2 c (about 6 oz.) shredded reduced-fat sharp cheddar cheese |
Directions:
1. Cut unpeeled eggplants into 3/4-inch cubes and place in a deep 4 quart casserole. Add onion, bell pepper, bread, crumbs, olives, oregano, and tomato sauce; stir well.
2. Cover tightly and bake in a 400 degree oven for 45 minutes.
3. Stir vegetables again thoroughly and cover tightly again. Continue to bake until vegetables are very soft when pressed (about 45 more minutes); Check occasionally and add water, 1 Tbl. at a time, if casserole appears dry.
4. Spoon ricotta cheese in dollops over hot vegetable mixture; sprinkle with cheddar cheese. Continue to bake, uncovered, until cheddar cheese is melted (about 10 more minutes).
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