1 medium Eggplant, cut in quarters and sliced thinly
1 can Stewed tomatoes, 16 oz, chopped, do not drain
1 can Tomato sauce, 8 oz
1 Whole onion, chopped
3 Cloves garlic, minced
1/2 tsp Basil leaves
1/2 tsp Italian seasoning
1 tsp Sugar
Pepper, to taste
1 pt Ricotta cheese, part skim milk
1 Whole egg
1/3 cup Parmesan cheese, grated
1 tsp Basil leaves
1/2 can Mozzarella cheese, grated
1 tbsp Parmesan cheese, grated
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1. In a Dutch oven casserole, simmer together first 9 ingredients for 30 minutes, or until eggplant is soft. Meanwhile, beat together the ricotta, egg, parmesan and sweet basil until blended.
2. In a 9x13 inch baking pan, spread 1/2 the eggplant mixture. Top with ricotta mixture, and then remaining eggplant mixture. sprinkle top with grated mozzarella and 1 T grated parmesan.
3. Bake in 350-degree oven for about 30 minutes, or until heated through. Cut into squares to serve.
NOTES : Serves 8 as a small entree or 6 for dinner. Can be baked earlier in day and heated at serving time. Recipe by: Vegetarian Fast and Fancy
Posted to recipelu-digest Volume 01 Number 465 by Kj375 <Kj375@aol.com> on Jan 6, 1998
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