Recipe

Eggplant And Cheese Casserole Recipe

	Chihuahua / All my dishes 1 year, 9 months ago 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. Prep:25m Cook:110m Servings:8	Chihuahua
	savory vegetarian

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grumblebee

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

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.

Cover tightly and bake in a 400 degree oven for 45 minutes.

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.

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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Comments

grumblebee 1 year, 1 month ago said:
I'm am going to be making this tonight. It sounds so absolutely delicious. :) I love eggplant and enjoy it in casseroles, stir fries, etc. This will be a nice change of pace from my usual preparations!

Thanks so much for posting. I'll update this once I actually make it too.

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