Renny Darling's

 

The Moderation Diet

Casseroles

 

Eggplant Lasagna with Tomatoes, Onions & Ricotta Cheese

This casserole yields 6 very generous servings, is low in calories and very high in nourishment. Serve with Pink Orzo with Basil and Chives for a truly satisfying and pleasurable accompaniment.

1 medium eggplant, cut into quarters and thinly sliced. Do not peel.
1 can (l pound) stewed tomatoes, chopped. Do not drain.
1 can (8 ounces) tomato sauce
1 onion, chopped
3 cloves garlic, minced
1/2 teaspoon, each, sweet basil flakes and Italian Herb Seasoning
1 teaspoon sugar
pepper to taste

1 pint low-fat Ricotta cheese
1 egg
1/3 cup grated Parmesan cheese
1 teaspoon sweet basil flakes

In a Dutch oven casserole, simmer together first 9 ingredients for 30 minutes, or until eggplant is soft. Meanwhile, beat together the Ricotta, egg, Parmesan and sweet basil until blended.

In a 9xl3-inch baking pan, spread 1/2 the eggplant mixture. Top with Ricotta cheese mixture and then, remaining eggplant mixture. Sprinkle top with 1 tablespoon grated Parmesan (optional, but nice). Bake in a 350-degree oven for about 20 minutes, or until casserole is set and top is browned. Cut into squares to serve. Serves 8 as a small entree or 6 for dinner.

(About 145 calories per serving-serving 8)
(About 193 calories per serving-serving 6)

Note: -Casserole can be baked earlier in the day and heated at serving time.

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