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Recipes - Eggplant and Tomato Casserole

Recipe Name

Eggplant and Tomato Casserole

Submitted by

leightaylor79

Recipe Description

Quantity	2	Quantity Unit	13x9	Servings
Prep Time (minutes)	20	Cook Time (minutes)	45	Ready In (minutes)	65

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Ingredients
Amt.	Measure	Ingredient



3/4	eggplant, unpeeled (approx 1-1/4 lb)	Eggplant
4	medium whole (2-3/5" dia)	Tomatoes, red, ripe, raw, June thru October average
2/3	pound	browned extra lean ground beef
4	noodles	lasagna noodles, whole wheat
9.5	cups	Hunts spaghetti sauce
3/4	cup	canola oil
4	links 5/lb	italian sausage w/o casing
2/3	pound	ground chicken
1/3	cup	Peppers, sweet, green
1	medium (2-1/2" dia)	Onion, chopped
6	tablespoons	Splenda White Sugar blend
6	tablespoons	basil pesto
1	large	eggs
3/4	cups	ricotta cheese
3	cups, shredded	low-fat mozzarella

Steps

Sequence	Step

1	Slice eggplant, and green tomatoes (1/4 inch).
2	Dip in buttermilk and cornmeal and fry in canola oil.
3	Cook onion, bell pepper, sausage, beef and chicken until well done.
4	Add spaghetti sauce, basil pesto, sugar blend and garlic and herb Mrs. Dash. Cook and simmer about 20 minutes.
5	Mix egg, a little basil pesto and ricotta together.
6	Layer ingredients and bake for 25-30 minutes.

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