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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



1.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.

2.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.

3.Cut Tomatoes into 1/2 inch-think uniform slices, and set aside. Reserve remaining tomato slices for other uses.

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

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

6.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.

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

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

9.Transfer to a serving platter, and garnish with Parsley.

10.Serve with sharp Steak Knives to cut easily through the stack: In addition the Eggplant slices should have the peel removed as it is tough and chewy; the knives can be used by diners to gently peel the slice before eating, or the cook could peel them all prior to serving.


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: