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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Eggplant for people who think they don't like eggplant. This recipe can easily be halved if you want to be very cautious the first time you make it. It's just as delicious with soy mozzarella. From the American Diabetes Association. Graded A by Calorie-Count. eggplant, onion, garlic, low-fat ricotta cheese, mozzarella cheese, wheat germ, oregano, basil, fresh tomatoes cvt Ingredients:
3 eggplants |
1 1/2 cups chopped onion |
1 1/2 tsp minced garlic |
15 oz sargento light ricotta cheese |
1 1/4 cups part skim mozzarella cheese, shredded (original called for 1 1/2 cups, used what i had on hand) |
3/4 cup wheat germ (i used honey type i had on hand) |
1 tsp dried oregano |
1 tsp dried basil |
3 large fresh tomatoes, sliced |
1/4 tsp salt |
2.39 g (9 sprays) pam |
Directions:
1. ***Good ole ADA gives out half-baked instructions again. Just double-checked their Web site, and what to do with the onions and garlic is not specified. I mixed them into the cheese after stir frying them. I would also advise using a large dish, 9 x 13, and to plan to do 2 or 3 layers and divide ingredients accordingly. I would also recommend doubling the salt. Look around on and modify ingredients for taste. Also increase baking time by at least 10 minutes. Make half as many servings because they become impossible size as partial servings with fractions.***
2. Spray cookie sheet with nonstick cooking spray. Slice the eggplant into 1/3-inch circles. Place on cookie sheet. Put a few grains of salt on each slice. Bake for 15 minutes at 350 degrees F.
3. Sauté onions and garlic until soft. Combine the cheeses.
4. Combine wheat germ and spices. Coat a large baking pan with nonstick cooking spray. Layer ingredients this way: eggplant, wheat germ, cheese, tomato, eggplant, tomato, wheat germ. Cover pan. Bake at 350 degrees F for 30 minutes.
5. Uncover and bake 5 minutes. Serve warm. Reheats beautifully in the microwave oven.
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