Ingredients
-
1
-
1
-
1
-
1/2
-
2
-
1 1/2
-
1
-
1
-
-
-
-
-
-
-
Directions
Low-Fat, Good Fat Eggplant (Aubergine) Casserole, This is adapted from an old Pennsylvania Dutch casserole to fit my ballet diet:) It is extremely good, low fat and has no empty calories – everything fits into the AHA/Diabetic Exchange system Original credit goes to Rachel Sitler of Berwick, PA for a great, versatile recipe 1 additional cup of tomato juice can be substituted for tomatoes to make a spaghetti sauce or salsa base Squash or zucchini, of equal volume and in season, can be used instead of eggplant This recipe always turns out very good, but I have found that its texture varies greatly with small adjustments in temperature, and from oven to oven Experiment a little first before planning a dinner party around it:) Serves 3-4 Store leftovers for up to four days , The recipe was too basic and needs more life for our taste even though I added a bit of herbs and garlic Although I diced the eggplant fairly small, the cooking time was much longer than stated Can’t quite figure out what was missing , This is a good basic recipe but have found it needs more seasoning, use a bay leaf, italian Herbs, garlic, paprika and pepper As long as the veg are diced about 1cm cubes I find this cooks wekk in the time given
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Steps
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1
Done
|
Preheat Oven to 350f, and Prepare Vegetables. |
|
2
Done
|
in Medium Bowl, Combine Olive Oil, Eggplant, Mushrooms and Seasoning. |
|
3
Done
|
Transfer to Unprepared Baking Pan. |
|
4
Done
|
Bake Eggplant Mixture For 30 Minutes. |
|
5
Done
|
Mix Onion, Tomatoes, Tomato Juice, Salt in Medium Bowl. |
|
6
Done
|
After Thirty Minutes, Pour Tomato Juice Mixture Over Eggplant Mixture. |
|
7
Done
|
Bake at 350f For Additional Half Hour. |
|
8
Done
|
Allow to Cool a Little Before Serving. |
