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Eggplant and Cheese Casserole (GF) Recipe

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This recipe for Eggplant and Cheese Casserole (GF), by , is from Feed Your Mind, Body and Soul, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gail Eisenstein
Added: Sunday, January 23, 2011

Category:
Category:

Ingredients:  
Ingredients:  
3 small eggplants (about 3 lbs.)
1 large onion, chopped
1 large green bell pepper, seeded and chopped
¾ cup gluten–free bread crumbs
OPTIONAL: 1 can (about 2 ¼ oz.) sliced ripe olives, drained – I leave out the olives
1 T. chopped fresh oregano or 1 tsp. dried oregano
1 (28 oz.) can tomato sauce – I use pasta sauce with mushrooms to add extra vegetables/flavor
1 cup nonfat ricotta cheese
1 ½ cups shredded reduced-fat sharp cheddar cheese

Directions:
Directions:
Cut unpeeled eggplants into ¾ inch cubes and place in a deep 4–quart casserole. Add onion, bell pepper, bread crumbs, olives, oregano, and tomato sauce. Stir well. Cover tightly and bake in a 400⁰ oven for 45 minutes. Stir vegetables thoroughly and cover tightly again. Continue to bake until vegetables are very soft when pressed (about 45 more minutes). Check occasionally and add water, 1 tablespoon at a time, if casserole appears dry. Spoon ricotta cheese in dollops over hot vegetable mixture. Sprinkle with cheddar cheese. Continue to bake, uncovered, until cheese is melted (about 10 more minutes). Makes 8 servings.

Personal Notes:
Personal Notes:
This has the taste of eggplant Parmesan, but it’s much lighter and much quicker to make.

 

 

 

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