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Eggplant & cheese casserole

Yield: 6 Servings

Ingredients:

• 3 sm Eggplants
• 1 lg Onion -- chopped
• 3/4 c Bread crumbs
• 1 ts Oregano
• 1 cn Tomato sauce
• 1 c Ricotta cheese fatfree
• 1 1/2 c Cheddar cheese

Instructions:

lowfat Cut eggplants into 3/4" cubes and place in 4-quart casserole. Add onion bread crumbs oregano and tomato sauce; stir well. Cover tightly and bake at 400 for 45 minutes. Stir vegetables thoroughly recover and continue to bake until vegetables are very soft when pressed (about 45 more minutes); check occasionally and add water if casserole appears dry. Spoon ricotta mixture over hot mixture; sprinkle with cheddar cheese. Continue to bake uncovered until cheese is melted (about 10 minutes.) Recipe By : Sunset Lowfat?* From: Hp_walls@woco.Ohio.Gov Date: Mon 15 Jul 1996 14:00:51 ~0400 (

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