Guest guest Posted June 15, 1999 Report Share Posted June 15, 1999 * Exported from MasterCook * Eggless Eggplant Ricotta Recipe By : Mollie Katzen, " Moosewood Cookbook " Serving Size : 6 Preparation Time :1:20 Categories : Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium eggplants 1 1/2 cups finely chopped onion 1 1/2 teaspoons minced garlic 2 pounds ricotta cheese 1 cup mozzarella cheese -- grated 2 large tomatoes -- sliced 3/4 cup wheat germ mixed with: 1 teaspoon oregano and 1 teaspoon basil salt pepper Slice the eggplants into o's. Salt lightly. Bake 15 minutes (or until tender) on an oiled tray. When eggplant is done, sprinkle it with the wheat germ mixture. WW: 10 pts. per serving. Low or non-fat ricotta can be used to lower the point total. Sauté the onions and garlic in butter until soft. Combine with the cheeses. Oil an oblong pan. Arrange a sandwich of eggplant-cheese-tomato-eggplant-tomato. Cover for the first 35 baking minutes. Uncover for the last five. From Karen Sonnessa <ksonness - - - - - - - - - - - - - - - - - - Karen S ksonness Quote Link to comment Share on other sites More sharing options...
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