This is a lovely vegetarian dish filled with so many good things, that are good for you, too. Serve these dumplings with a spoonful of Light Tomato Sauce.

1 small eggplant, about 3/4 pound, peeled and cut into 1/4-inch slices
1 tablespoon oil

1/2 cup Ricotta cheese
2/3 cup fresh bread crumbs (whole wheat)
1/4 cup chopped green onions
1/2 cup grated Parmesan cheese
1 tablespoon chopped parsley
1/2 teaspoon sweet basil flakes
pepper to taste

In a 9xl3-inch baking pan, place the eggplant slices and drizzle with oil. Cover pan tightly with foil and bake in a 350° oven for 25 minutes or until eggplant is soft. Remove eggplant from pan and place in the large bowl of an electric mixer. Beat in the remaining ingredients until blended.

Shape eggplant mixture into 2'inch patties, and sauté in an oiled nonstick Teflon-coated skillet until browned on both sides, adding a little oil as necessary. Drain on paper toweling.

Before serving heat in a 350° oven for about 10 minutes, or until heated through. Serve with Light Tomato Sauce on the side. Yields about 18 dumplings and serves 6.

Light Tomato Sauce:
1 can (1 pound) stewed tomatoes, drained and chopped
1/4 cup tomato sauce
2 tablespoons minced onion
1 tablespoon lemon juice
1 teaspoon sugar
2 teaspoons oil
1/2 teaspoon sweet basil flakes
salt and pepper to taste

Combine all ingredients in a saucepan, and simmer sauce for 10 minutes.