preparation
Wash and peel eggplant. Slice into 1/2-inch rounds. Boil for 10 minutes in 3 to 4 quarts of salted water. Drain and layer eggplant in baking dish with sauce. Top with cheeses. Add mushrooms and oregano, if you like. Bake 25 minutes at 350°. This healthy, low cholesterol recipe doesn't require any breading or frying, preserving the eggplant's natural goodness. Cheese made from partially skimmed milk is also used to keep fat and calorie content down. |