Veggie Magic: Tasty Plant-Based Recipes by Angelia Griffith - HTML preview

EGGPLANT CASSEROLE

1 large eggplant

1 onion, chopped

1 egg, beaten lightly

1 cup milk

1/2 cup saltine cracker crumbs

1/2 cup Cheddar cheese, grated

1/2 tsp. Worcestershire sauce

salt and pepper, to taste

Peel eggplant. Slice or cube. Soak in salty water for 30 minutes. Drain. Cook in boiling water until barely tender. Drain thoroughly. Beat egg. Add milk, Worcestershire sauce and salt and pepper to taste. Add eggplant, onion and half of the cracker crumbs. Mix together. Pour into buttered 1-1/2-qt casserole. Sprinkle with remaining cracker crumbs and grated cheese. Bake at 375 degrees for 30-40 minutes

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SAVORY POTATO BAKE

1 cup nonfat ricotta cheese

1/2 cup soft whole grain or white

bread crumbs

1 tablespoon chopped fresh or

1 teaspoon dried marjoram leaves

1/2 teaspoon salt

1/4 teaspoon pepper

3 egg whites

4 cups shredded sweet potatoes (about1 pound)

4 cups shredded potatoes (about 1 pound)

3/4 cup chopped onion (about 1 large)

Pear Sauce or

2 cups unsweetened applesauce

1/4 cup low-fat sour cream

Pre-heat oven to 375 degrees. Spray rectangular pan, 13 X 9 X 2 inches, with non-stick cooking spray. Mix cheese, bread crumbs, marjoram, salt, pepper and egg whites in large bowl. Stir in potatoes and onion. Spread in pan. Bake 45 to 50 minutes until potatoes are tender and golden brown. Serve with Pear Sauce and sour cream. 6 servings

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