Esta es una exhibición prevé de cómo se va ver la receta de 'Aubergine Caponata With Tomatoes, Onions And Ricotta' imprimido.

Receta Aubergine Caponata With Tomatoes, Onions And Ricotta
by Global Cookbook

Aubergine Caponata With Tomatoes, Onions And Ricotta
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 1 med Aubergine, cut in quarters and sliced thinly
  • 1 can Stewed tomatoes, 16 ounce, minced, don't drain
  • 1 can Tomato sauce, 8 ounce
  • 1 whl onion, minced
  • 3 x Cloves garlic, chopped
  • 1/2 tsp Basil leaves
  • 1/2 tsp Italian seasoning
  • 1 tsp Sugar Pepper, to taste
  • 1 pt Ricotta cheese, part skim lowfat milk
  • 1 whl egg
  • 1/3 c. Parmesan cheese, grated
  • 1 tsp Basil leaves
  • 1/2 can Mozzarella cheese, grated
  • 1 Tbsp. Parmesan cheese, grated

Direcciones

  1. In a Dutch oven casserole, simmer together first 9 ingredients for 30 min, or possibly till aubergine is soft. Meanwhile, beat together the ricotta, egg, parmesan and sweet basil till blended.
  2. In a 9x13 inch baking pan, spread 1/2 the aubergine mix. Top with ricotta mix, and then remaining aubergine mix. sprinkle top with grated mozzarella and 1 Tablespoons grated parmesan.
  3. Bake in 350-degree oven for about 30 min, or possibly till heated through.
  4. Cut into squares to serve.
  5. NOTES : Serves 8 as a small entree or possibly 6 for dinner. Can be baked earlier in day and heated at serving time.