Prep 15 mins
Cook 1 hr
This is adapted from an old Pennsylvania Dutch casserole to fit my ballet diet:) It is extremely good, low fat and has no "empty calories"- everything fits into the AHA/Diabetic Exchange system. Original credit goes to Rachel Sitler of Berwick, PA for a great, versatile recipe. 1 additional cup of tomato juice can be substituted for tomatoes to make a spaghetti sauce or salsa base. Squash or zucchini, of equal volume and in season, can be used instead of eggplant. This recipe always turns out very good, but I have found that its texture varies greatly with small adjustments in temperature, and from oven to oven. Experiment a little first before planning a dinner party around it:) Serves 3-4. Store leftovers for up to four days.
- Preheat oven to 350°F, and prepare vegetables.
- In medium bowl, combine olive oil, eggplant, mushrooms and seasoning.
- Transfer to unprepared baking pan.
- Bake eggplant mixture for 30 minutes.
- Mix onion, tomatoes, tomato juice, salt in medium bowl.
- After thirty minutes, pour tomato juice mixture over eggplant mixture.
- Bake at 350°F for additional half hour.
- Allow to cool a little before serving.
The recipe was too basic and needs more "life" for our taste even though I added a bit of herbs and garlic. Although I diced the eggplant fairly small, the cooking time was much longer than stated. Can't quite figure out what was missing.
This is a good basic recipe but have found it needs more seasoning, I use a bay leaf, italian Herbs, garlic, paprika and pepper. As long as the veg are diced about 1cm cubes I find this cooks wekk in the time given.
This was great! I subbed a can of diced tomatoes, undrained for the diced tomatoes and juice. I threw in some diced asparagus, and a sweet potato. This would have been pretty bland had I not added about 4 cloves of sliced garlic, some hot pepper and some other seasonings. But i love the veggie overload on this!