Remarkable Ratatouille

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* Exported from MasterCook *

 

Remarkable Ratatouille

 

Recipe By :America's Best Slow Cooker Recipes, Donna-Marie Pye

Serving Size : 8 Preparation Time :0:00

Categories : America's Best Slow Cooker Rec Pasta & Pasta Sauces

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 small eggplants -- cut into 1 " cubes

1 teaspoon salt

3 tablespoons olive oil

1 large onion -- thinly sliced & separated into rings

8 ounces mushrooms -- sliced

1 28 oz can Italian -style tomatoes with herbs and

spices -- chopped, with juice

2 tablespoons grated Parmesan cheese

1/4 cup fine dry breadcrumbs

1 teaspoon Italian seasoning

1 cup grated mozzarella cheese

 

In a large colander, toss eggplants with salt. Let stand for 1 hour or until

cubes release their juices. Rinse well under cold running water to remove salt,

then drain. Squeeze out any excess moisture and pat dry with paper towels. Set

aside.

 

In a large nonstick skillet, heat 1 tablespoon of oil and the butter over medium

heat. Add onion and mushrooms; saute for 10 minutes or until softened. Remove

with a slotted spoon to a plate and set aside.

 

Return skillet to heat and add remaining 2 tablespoons of olive oil. In

batches, saute drained eggplant cubes over medium heat for 10 minutes or until

lightly browned.

 

In slow cooker, layer half the eggplant cubes. Top with onion mixture and half

the tomatoes (with juice). Sprinkle with Parmesan cheese, then add remaining

eggplant cubes and chopped tomatoes.

 

In a bowl, combine breadcrumbs, Italian seasoning, and mozzarella cheese; mix

well and spoon over tomatoes and eggplant. Cover and cook on low for 8 to 10

hours or on high for 4 to 6 hours, until bubbling.

 

S(MC-Formatted by:):

" Karen C. Greenlee "

Copyright:

" 2000, ISBN: 0-7788-0022-9 "

 

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Per Serving (excluding unknown items): 121 Calories; 6g Fat (42.0% calories from

fat); 3g Protein; 15g Carbohydrate; 5g Dietary Fiber; 1mg Cholesterol; 326mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0