Category: Vegetables

1 medium Eggplant, cut in 1" pieces

12 oz Fresh mushrooms, cut in half or

2 medium Zucchini, cut in 1" pieces

1 large Onion, chopped

2 tbsp Olive oil

1 tsp Salt

3/4 tsp Oregano

3/4 tsp Freshly ground pepper, divided

1 Loaf italian bread, cut in 1" cubes

29 oz Italian-style stewed tomatoes, 2 cans

15 oz Ricotta cheese, part skim milk

1 cup Shredded part-skim mozzarella cheese, divided

1/4 cup Freshly grated parmesan cheese

1/4 cup Chopped fresh basil

2 large Eggs

1. Heat oven to 450°F. Place eggplant, mushrooms, zucchini and onion in large roasting or broiler pan. Add olive oil, salt, oregano and 1/2 teaspoon pepper, tossing to coat. Stir in bread cubes. Roast vegetables and bread cubes 10 minutes. Stir; roast 10 to 15 minutes more until vegetables are tender. Stir in stewed tomatoes.



2. Reduce oven temperature to 375°F. Combine ricotta cheese, 1/2 cup shredded mozzarella, Parmesan, basil, eggs and remaining 1/4 teaspoon pepper in medium bowl until blended.



3. Spoon half of vegetable mixture evenly into bottom of 13x9-inch baking dish. Top with cheese mixture, then remaining vegetable mixture. Sprinkle with remaining 1/2 cup mozzarella cheese. Bake 20 to 25 minutes until bubbly.



(C) Copyright 1997, Meredith Corporation, All Rights Reserved.



Posted to Digest eat-lf.v097.n5 by LHJ Recipe <lhjrecipe@mdp.com>



NOTES : Roasting concentrates the rich vegetable flavors, and the three cheeses--ricotta, mozzarella and grated Parmesan--give it a consistency and taste reminiscent of the best lasagne. Serve with a salad and it's a terrific meatless meal. Prep Time: 25 minutes Baking Time: 45 to 55 minutes Degree Of Difficulty: Easy Date: Wednesday, November 19, 1997 11:44 AM Recipe by: Ladies Home Journal



Posted to MC-Recipe Digest V1 #941 by "abprice@wf.net" <abprice@wf.net> on Dec 2, 1997