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Vegetables-Eggplant Stacks




Source of Recipe


C.L. 1987 annual rrecipe book


Recipe Introduction


Vegetable Side Dish - 6 servings


List of Ingredients




Vegetable cookign spray
1/4 Pound Fresh sliced Musrooms
1/8 teaspoon Pepper
1 medium Egg Plant -- about 1 pound
Lemon Juice (optional)
2 Medium Tomatoes
1 teaspoon Garlic Powder
1 teaspoon dried whole Oregano, crushed
1 teaspoon dried whole basil, crushed
2 Tablespoons vegetable oil
1/4 cup + 2 Tablespoons [1 1/2 oz] shredded Mozzarella cheese
Fresh Parsley sprigs

Recipe





Coat a small skillet with cooking spray, place over medium heat until hot. Add mushrooms and sauté until tender. Sprinkle pepper over mushrooms, and set aside.

Cut Eggplant into 1/2 inch-thick slices. Set 6 uniform slices aside. Reserve remaining slices for other uses. Sprinkle with a small amount of lemon to prevent darkening, if desired.

Cut Tomatoes into 1/4 inch-think uniform slices, and set aside. Reserve remaining tomato slices for other uses.

Combine Garlic Powder, Oregano, and Basil; stir well, and set aside.

Coat rack of a broiler pan with cooking spray. Brush 6 Eggplant slices on each side with vegetable oil, place Eggplant slices on rack.

Broil 5 inches from heating element for 2 minutes or until lightly browned; turn and Sprinkle Eggplant slices evenly with reserved herb mixture. Broil an additional 2 minutes, or until slices are lightly browned.

Top each Eggplant slice with a Tomato slice, Tablespoon sautéed Mushrooms, add 1 Tablespoon Mozzarella cheese.

Broil 5 inches from heating element 1 minute or until cheese melts.

Transfer to a serving platter, and garnish with Parsley.

These figures calculated by Master Cook software:
Per serving: 50 Calories (kcal); 5g Total Fat; (79% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 4mg Sodium

These figures calculated by cooking Light:
100 calories per serving: Pro,3.5; Fat, 6.9; Carb, 7.7; Fib, 1.5; Chol, 7; Sod, 43; Pot, 331: