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Makes 4 main course servings
Try to use the long, narrow Japanese eggplant or very small eggplants. In this
type of Mediterranean dish, all the vegetables traditionally would be first
sautéed in oil. This method is faster to prepare and much lower in fat.
Ingredients
1 tbsp olive oil
1 onion, sliced
3 cups sliced mushrooms (½ lb/250g)
2 cloves garlic, minced
4 medium tomatoes, chopped
½ tsp dried marjoram
¼ tsp dried thyme
Salt and pepper
2 zucchini or small yellow summer squash (4 oz/125 g each)
2 small eggplant (4 oz/125 g each)
1 cup fresh bread crumbs
⅓ cup freshly grated Parmesan cheese
Method
| 1. | In nonstick skillet, heat 1 tsp of
the oil over medium-high heat; cook onion, mushrooms, garlic and 2 tbsp
water, stirring, for 3 minutes or until softened.
| | 2. | Add tomatoes, marjoram, thyme, and
salt and pepper to taste; cook for 20 minutes or until thickened, stirring
often.
| | 3. | Slice zucchini and eggplant diagonally
into ¼ inch (5 mm) thick slices. Toss eggplant with remaining oil.
| | 4. | Spread ½ cup tomato sauce in 13 x 9
inch glass baking dish. Layer with half of the zucchini, eggplant and sauce;
repeat layers.
| | 5. | Mix bread crumbs with cheese; sprinkle
over top. Bake, uncovered, in 400 degrees F (200 degrees C) oven for 35
minutes or until bubbling.
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Nutrition information per serving:
167 calories; 8 g protein; 7 g total fat, 2 g saturated fat; 7 mg cholesterol;
22 g carbohydrate, 5 g dietary fibre, 226 mg sodium; 704 mg potassium
Source: Reprinted from
Anne Lindsay's Light Kitchen, Anne Lindsay and Associates, 1994
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