Ingredients
- 1 Tbsp. Extra virgin olive oil
- 3 c. Sliced mushrooms
- 3 x Cloves garlic, crushed
- 1/4 c. Minced fresh parsley
- 1/4 c. Dry red wine
- 1 tsp Dry basil
- 1 tsp Dry oregano
- 1/4 tsp Crushed red pepper
- 1/4 tsp Black pepper
- 28 ounce Tomato puree, (1 can)
- 1Â 1/4 lb Aubergine, (1 large) peeled and cut into 1/2 inch slices
- Â Â Vegetable cooking spray
- 6 Tbsp. Grated Parmesan cheese, divided
- 15 ounce Nonfat ricotta cheese, (1 container)
- 3 slc American matzo
Description
Heat Oil In A Saucepan Over Medium-high Heat. Add In Mushrooms And Garlic; Saute/fry 5 Min. Stir In Parsley, Wine, Basil, Oregano, Peppers, And Puree. Partially Cover, Reduce Heat…
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