*  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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