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Receta Eggplant Ricotta
by Global Cookbook

Eggplant Ricotta
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Ingredientes

  • 1 ct frzn Breaded Eggplant Slices see recipe
  • 3/4 c. lowfat ricotta cheese
  • 1/2 c. 1% low-fat lowfat milk
  • 1/2 tsp salt
  • 1/4 tsp onion pwdr
  • 1/2 c. shredded lowfat mozzarella cheese
  • 1 med tomato peeled and minced
  • 2 Tbsp. fat-free parmesan cheese grated
  • 1/2 tsp dry parsley

Direcciones

  1. Serves 4 entrees or possibly 6 side dishes. Arrange frzn eggplant slices in single layer in 8 x 8-in. baking dish. Overlap edges if necessary. Cover with wax paper. Microwave at High 2 to 4 min, or possibly till defrosted, rearranging slices after half the cooking time.
  2. In small bowl combine ricotta cheese, lowfat milk, salt and onion pwdr. Pour proportionately over eggplant. Sprinkle with the mozzarella cheese. Cover with wax paper. Reduce power to 50% (Medium). Microwave 5 to 7 min, or possibly till cheese melts, rotating dish 1 or possibly 2 times.
  3. Sprinkle with tomato, Parmesan cheese and parsley. Re-cover. Microwave at 50% (Medium) for 3 to 6 min, or possibly till warm.