* Exported from MasterCook *

BAKED EGGPLANT WITH TOMATO AND CHEESE

Recipe By :
Serving Size : 4 Preparation Time :0:01
Categories : 5-10G Low Carb Regional Australian
Vegetables Znew


Amount Measure Ingredient -- Preparation Method
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1 eggplant -- (about 400 g)
1 tsp salt
1/2 lg onion -- peeled and sliced
1 tbsp olive oil
2 1/2 lg tomatoes -- skinned and chopped
1 cup water
2 tbsp olive oil -- additional
1 tsp basil leaves -- dried
1/2 cup mozzarella cheese -- grated up to 1 cup

Slice the eggplant (but don't peel it) and put into a dish. Sprinkle with salt then cover the eggplant with a weighted-down plate and leave for 30 minutes to remove the eggplant's excess juices.
While the eggplant is resting, prepare the fresh tomato sauce. Fry the onion in 1 tablespoon olive oil over a gentle heat until it's soft and glossy; allow at least 5 minutes to develop a good flavour. Add tomatoes and water, then simmer for about 40 minutes or until it's reduced to a rich tomato sauce. Season to taste with pepper and a tiny pinch salt.
Pour away all the dark juices from the eggplant, then rinse the salt from the slices in clean cold water and pat dry with paper towels. Dip the eggplant slices in flour then panfry gently in the additional olive oil. Arrange layers of eggplant, tomato sauce and basil in a shallow, ovenproof dish and finish with a layer of mozzarella cheese. Bake in a hot oven (200 deg C) for about 20 minutes or until bubbling hot.













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Per Serving (excluding unknown items): 186 Calories; 14g Fat (65.0% calories from fat); 5g Protein; 12g Carbohydrate; 4g Dietary Fiber; 13mg Cholesterol; 604mg Sodium. Exchanges: 1/2 Lean Meat; 2 1/2 Vegetable; 2 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore july. 2000
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0