Recipe by Emmie Gruchow
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.
Top Review by phillipsjane
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.
- 1 tablespoon olive oil
- 1 eggplant, cubed
- 1 cup mushroom, whole
- 1⁄2 cup tomato juice
- 2 large tomatoes, diced
- 1 1⁄2 teaspoons McCormick's salt-free all-purpose seasoning
- 1 teaspoon salt
- 1 onion, diced (optional)
Directions See How It's Made
- 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.