Eggplant Ricotta(Litton)

* Exported from MasterCook *

Eggplant Ricotta (Litton)

Recipe By : Litton Freezer cooking
Serving Size : 4 Preparation Time :0:00
Categories : Micro Wave Casserole
Vegetables Eat-lf

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 container frozen Breaded Eggplant Slices -- see recipe
3/4 cup lowfat ricotta cheese
1/2 cup 1% low-fat milk
1/2 teaspoon salt
1/4 teaspoon onion powder
1/2 cup shredded lowfat mozzarella cheese
1 medium tomato -- peeled and chopped
2 tablespoons fat-free parmesan cheese -- grated
1/2 teaspoon dried parsley

Serves 4 entrees or 6 side dishes. Arrange frozen eggplant slices in single
layer in 8 x 8-in. baking dish. Overlap edges if necessary. Cover with wax
paper. Microwave at High 2 to 4 minutes, or until defrosted, rearranging
slices after half the cooking time.

In small bowl combine ricotta cheese, milk, salt and onion powder. Pour
evenly over eggplant. Sprinkle with the mozzarella cheese. Cover with wax
paper. Reduce power to 50% (Medium). Microwave 5 to 7 minutes, or until
cheese melts, rotating dish 1 or 2 times.

Sprinkle with tomato, Parmesan cheese and parsley. Re-cover. Microwave at
50% (Medium) for 3 to 6 minutes, or until hot.

Adapted from Litton Vol 11: Microwave cooking from freezer (1982).

Posted on Eat-lf by 'Kitchen PATh' on 21 Jun 97. McServing 212.3 cals
(31.6% fat) 7.6 g fat



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