From: Puddy (65.169.36.39)
Subject: Layered Eggplant Casserole
Date: August 28, 2006 at 12:40 pm PST
Layered Eggplant Casserole:
1 large eggplant -- top cut off, washed
1 medium onion -- chopped
10 ounces frozen chopped spinach -- thawed, squeezed dry
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon nutmeg
2 tablespoons whole-wheat flour
2 cups McD-approved marinara sauce
2-3 chopped green onion tops for garnish
Slice the eggplant lengthwise into at least 1/4-inch thick slices. Spray a nonstick skillet with cooking spray (sprayed quickly once and that was all) and cook the first side until it is browned. Then turn and cook the second side until browned. (You may have to cook 2 pans full to cook all the eggplant slices.) Set aside.
Heat 1/4 cup of water in a large nonstick skillet and cook the onion over medium-high heat until all the liquid has evaporated. Add 2 tablespoons of water and stir to loosen any stuck bits of onion. Continue cooking until all the liquid evaporates again, then stir in approx. 1/4 c water, then add the spinach and seasonings. Stir in the flour and cook 2 to 3 minutes longer or until mixture is not soupy. Mix seasonings well.
Preheat the oven to 350F.
Place 1/2 c marinara sauce in bottom of 8" x 8" baking dish.
Layer 1/2 of eggplant slices on top of marinara sauce to cover dish bottom.
Spoon spinach/onion mixture evenly over eggplant slices.
Layer remaining eggplant slices over top of spinach/onion mixture.
Pour remaining (1.5 c) marinara sauce over top.
Cover and bake for 30 minutes. After 20 mins remove cover, and add green onion tops, and continue cooking for 5-10 mins.
I served this over steamed brown rice. I was thinking some rice
may be good added to the spinach mixture, but you'd probably have to
add some sauce on top of the mixture before adding the top layer of
eggplant or it may be too dry.
Here is the original recipe I adapted this from:
Eggplant Manicotti
Submitted by: DeniseC (fatfreevegan.com)
Recipe By :PCRM: Physicians Committee for Responsible Medicine
Serving Size : 12
No pasta in this manicotti!
1 large eggplant
1 medium onion -- chopped
10 ounces frozen chopped spinach -- thawed, squeezed dry
1 teaspoon basil
1/4 teaspoon oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon nutmeg
2 tablespoons whole-wheat flour
2 cups marinara sauce
Slice the eggplant lengthwise into 1/4-inch thick slices - one per serving. Spray a nonstick skillet with cooking spray and cook the first side until it is slightly browned. Then turn and cook the second side until the eggplant is tender when pierced with a fork. Set aside.
Heat 1/4 cup of water in a large nonstick skillet and cook the onion over medium-high heat until all the liquid has evaporated. Add 2 tablespoons of water and stir to loosen any stuck bits of onion. Continue cooking until all the liquid evaporates again, then stir in 2 more tablespoons of water. When the liquid has evaporated, add the spinach and seasonings. Stir in the flour and cook 2 to 3 minutes longer. Set aside to cool.
Preheat the oven to 350F. Place a spoonful of the spinach mixture across the center of each slice of eggplant; then, beginning with the narrow end, roll the eggplant around the filling. Arrange in a baking dish, seam side down. Top with marinara sauce. Cover and bake for 20 minutes.
Per manicotti (with marinara): 42 calories; 1 g protein; 9 g carbohydrate; 0 g fat; 40 mg sodium
from http://www.pcrm.org/health/Recipes/index.html
