Title: Eggplant or Zucchini Sticks - Joann Rachor
Categories: Vegetarian
Yield: 1 Servings

	lg	Zucchini or peeled eggplant
		Tomato slices
		Onion slices
		Green pepper slices
		CHEESE SAUCE, AGAR CHEESE,
		TENDER LOW-CAL CHEESE or
		GOLDEN SAUCE
		Salt

Slice eggplant or zucchini 3/8" thick, allowint 2-4 goodsized slices per person. If using eggplant, soak in salted water for 1/4 hour. (1 1/2 ts. salt per 4 cups water.) This step is optional but seems to eliminate the slightly harsh or bitter taste that is characteristic of eggplant. Drain slices and place on oiled cookie sheet, sprinkle with salt if not soaked in salted water. Place a slice of tomato on each eggplant or zucchini, sprinkle with a few grains of salt, and a slice of onion and green pepper followed with a few grains of salt. Bake at 400F. for 45 minutes. Top each stack with as much cheese as desired. Cheese will be thicker and will stay more on each stack in it is chilled before using. Bake another 20 minutes.

Source: Of These Ye May Freely Eat: A Vegetarian Cookbook by JoAnn Rachor . ISBN 1-878726-02-1 Shared by Carolyn Shaw 9-95.

Note: Ingredients in capital letters refer to either another recipe or a cooking method which can be found elsewhere in the series. Unfamiliar ingredients can be found in most large grocery stores or health food stores.

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