Post by chief_cook2 on Mar 22, 2003 12:55:55 GMT -6
Servings: 2-4 servings.
What you need:
1 medium eggplant
1/2 cup cottage cheese -- lowfat
2 tablespoons onion -- chopped
1 teaspoon bay leaf -- ground
1 teaspoon basil
1 teaspoon oregano
2 tablespoons tomato sauce
2 ounces provolone
1. Cook eggplant in boiling water, covered, for 10 min. Drain and cut in
half lengthwise. Scoop out insides leaving 1/2" shell.
2. Mash scooped out insides with cottage cheese, onion, bay leaf, basil,
oregano and tomato sauce.
3. Preheat oven to 350.
4. Stuff eggplant halves, place in casserole dish and bake covered for
15 min. Add a little water to bottom of pan to keep eggplant moist.
5. Top with provolone cheese. Bake 5 more min uncovered. Serve.
What you need:
1 medium eggplant
1/2 cup cottage cheese -- lowfat
2 tablespoons onion -- chopped
1 teaspoon bay leaf -- ground
1 teaspoon basil
1 teaspoon oregano
2 tablespoons tomato sauce
2 ounces provolone
1. Cook eggplant in boiling water, covered, for 10 min. Drain and cut in
half lengthwise. Scoop out insides leaving 1/2" shell.
2. Mash scooped out insides with cottage cheese, onion, bay leaf, basil,
oregano and tomato sauce.
3. Preheat oven to 350.
4. Stuff eggplant halves, place in casserole dish and bake covered for
15 min. Add a little water to bottom of pan to keep eggplant moist.
5. Top with provolone cheese. Bake 5 more min uncovered. Serve.