eggplant slices (MW) and 2 meals

[Guest guest]

For elaine. Do you like eggplant?

Breaded Eggplant Slices - basic

eggplant ricotta

ratatouille pie

 

 

 

* Exported from MasterCook *

 

Breaded Eggplant Slices (MW)

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Freezer Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 pounds eggplant (1 large) -- peeled

4 cups hot water

1 tablespoon salt

2 tablespoons butter or margarine

1 egg -- beaten

2/3 cup dry seasoned bread crumbs

1/3 cup wheat germ

 

Makes 16 pieces total to be divided between two packages. Cut eggplant into

½-inch rounds. Cut slices larger than 4 inches in diameter in half.

Mix water and salt. Soak eggplant slices in salt water 5 minutes. Drain. Pat

dry.

Melt butter in shallow dish at High 30 to 45 seconds. Blend in egg.

In another shallow dish, mix bread crumbs and wheat germ.

Dip eggplant slices in egg mixture, then coat with crumbs.

Arrange half of slices around edge of MW-baking sheet. Microwave at High 8 to 11

minutes, or until just fork tender, rotating baking sheet twice during cooking

time.

Place on wax paper-lined tray. Repeat with remaining slices.

Freeze until firm. Package in two freezer containers. Label and freeze no longer

than 2 months.

 

Source:

" Litton Microwave Cooking from the Freezer "

S(Collection):

" kitpath 9/99 "

Yield:

" 16 pieces "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 820 Calories (kcal); 34g Total Fat; (36% calories from fat); 31g

Protein; 105g Carbohydrate; 251mg Cholesterol; 8852mg Sodium

Food Exchanges: 5 Grain(Starch); 1 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 5 1/2

Fat; 0 Other Carbohydrates

 

Serving Ideas : Eggplant Ricotta (MW), or Ratatouille Pie (MW)

 

 

Nutr. Assoc. : 3234 0 0 0 0 4866 0

 

 

* Exported from MasterCook *

 

Eggplant Ricotta (MW)

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Casserole Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 Breaded Eggplant Slices (MW) -- see recipe

3/4 cup ricotta cheese

1/2 cup lowfat 1% milk

1/2 teaspoon salt

1/4 teaspoon onion powder

1/2 cup shredded mozzarella cheese

1 medium tomato -- peeled and chopped

2 tablespoons grated Parmesan cheese

1/2 teaspoon dried parsley

 

Arrange frozen eggplant slices in single layer in 8- x 8-inch baking dish.

Overlap edges if necessary. Cover with wax paper. Microwave at High 2 to 4

minutes, or until defrosted, rearranging slices after half the cooking time.

In small bowl combine ricotta cheese, milk, salt and onion powder. Pour evenly

over eggplant. Sprinkle with mozzarella cheese. Cover with wax paper. Reduce

power to 50% (Medium). Microwave 5 to 7 minutes, or until cheese melts, rotating

dish 1 or 2 times. Sprinkle with tomato, Parmesan cheese and parsley. Re-cover.

Microwave at 50% (Medium) 3 to 6 minutes, or until hot.

 

Source:

" Litton Microwave Cooking from the Freezer "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 259 Calories (kcal); 15g Total Fat; (50% calories from fat); 14g

Protein; 18g Carbohydrate; 71mg Cholesterol; 1536mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat;

0 Other Carbohydrates

 

NOTES : The Breaded Eggplant Slices (MW) used in this recipe are prepared ahead

and frozen. They can also be prepared for immediate use. EACH: 259 cals. 51%

cff, 15g fat, 3g fiber.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Ratatouille Pie (MW)

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Casserole Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons dry seasoned bread crumbs

1/2 pounds zucchini (2 small) -- 1/4-in diagonal slices

2 tablespoons grated parmesan cheese

1 small onion -- halved, sliced

1 medium green bell pepper -- chopped

1 clove garlic -- minced

1 tablespoon olive oil

1 cup Tomato Sauce for pasta

1/2 teaspoon dried oregano -- leaves only

1/8 teaspoon pepper

8 Breaded Eggplant Slices (MW) -- see recipe

olive slices (optional) -- garnish

 

Generously butter 9-in, pie plate. Coat sides and bottom with bread crumbs,

leaving any extra crumbs on bottom of plate. Set aside.

Place zucchini in 1-qt. casserole; cover. Microwave at High 2 to 4 minutes, or

until tender-crisp, stirring 1 or 2 times. Drain. Layer zucchini in pie plate

along sides and bottom. (Layers will overlap). Sprinkle with Parmesan cheese.

Set aside.

In medium bowl combine onion, green pepper, garlic and olive oil; cover.

Microwave at High 3 to 5 minutes, or until vegetables are tender. Drain. Stir in

tomato sauce, oregano and pepper. Spoon over zucchini. Top with frozen eggplant

slices. Microwave at High 7 to 12 minutes, or until hot, rotating plate 1 or 2

times. Let stand 2 minutes. Garnish with sliced black olives, if desired.

MAKE YOUR OWN SAUCE: 1 8-oz. can tomato sauce, 1/4-teaspoon sugar, 1/8-teaspoon

dried basil leaves and 1/8-teaspoon onion powder.

 

Source:

" Litton Microwave Cooking from the Freezer "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 253 Calories (kcal); 12g Total Fat; (39% calories from fat); 8g

Protein; 32g Carbohydrate; 33mg Cholesterol; 1564mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

Serving Ideas : Eggplant Ricotta (MW), or Ratatouille Pie (MW)

 

NOTES : The Breaded Eggplant Slices (MW) used in this recipe are prepared ahead

and frozen. They can also be prepared for immediate use. EACH: 253, 40% cff, 12g

fat, 7g fiber.

Nutr. Assoc. : 2336 5663 0 0 0 0 0 5072 0 0 0 2130706543

 

 

-~-^-~-^-~-^-~-^-~-^-~-^-~-^-~-^-~-^-~-

Visit Your MasterCook Resource Network

at http://home.earthlink.net/~kitpath/

New Recipes ~ Weekly Food Links ~ More