3 md Eggplants
1 1/2 c Onion; finely chopped
1 1/2 ts Garlic; minced
2 lb Ricotta cheese
1 c Mozzarella; grated; packed,
-heaping
2 lg Tomatoes; sliced
3/4 c Wheat germ; mixed with
1 ts Oregano
1 ts Basil
Salt and pepper
Preparation time: 40 minutes plus 40 minutes baking time
Slice the eggplants into circular slices. Salt lightly. Bake 15
minutes (or until tender) on an oiled tray. When eggplant is done,
sprinkle it with the wheat germ mixture.
Saute the onions and garlic in butter until soft. Combine with the
cheeses. Oil an oblong pan. Arrange a sandwich of eggplant - cheese -
tomato - eggplant - tomato. Cover for the first 35 baking minutes.
Uncover for the last five.
Recipe by Moosewood Cookbook
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