Need vegetarian dish with no onions

[TPCShauna]

I'm going to a potluck with several vegetarians and the hostess is allergic to onions. I'm looking for a somewhat hearty HOT appetizer or main dish that is vegetarian and does not have ANY kind of onions in it. Garlic is OK as are eggs and dairy.

Any suggestions? Please help, the event is tomorrow, I've been searching for a week and I've got nothing!

 

[Katy Belle]

I haven't made this particular recipe, but all of the reviews on the website are good. Many say it freezes well, which makes me think it would be ok for a pot luck. I'm going to try it! You can use jarred sauce if you don't want to make this sauce, just make sure there are no onions!
Katy

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Eggplant Parmesean

Ingredients
1/2 cup dry white wine
1 tablespoon dried basil
1 tablespoon dried oregano
4 (8-ounce) cans no-salt-added tomato sauce
1 (28-ounce) can no-salt-added whole tomatoes, undrained and chopped
1 (6-ounce) can tomato paste
2 garlic cloves, minced
2 (1-pound) eggplants, cut crosswise into 1/4-inch slices
1/4 cup water
3 egg whites, lightly beaten
1 1/4 cups Italian-seasoned breadcrumbs
1/4 cup grated Parmesan cheese
Vegetable cooking spray
3 cups (12 ounces) shredded part-skim mozzarella cheese
Fresh oregano sprigs (optional)


Preparation
Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes.
Place eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well; blot dry with paper towels. Combine 1/4 cup water and egg whites in a shallow bowl. Combine breadcrumbs and Parmesan cheese; stir well. Dip eggplant in egg white mixture, and dredge in breadcrumb mixture.

Place half of eggplant on a baking sheet coated with cooking spray, and broil 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside.

Spread half of tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of eggplant over sauce; top with half of mozzarella cheese. Repeat layers with remaining sauce, eggplant, and cheese.

Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes before serving. Garnish with fresh oregano sprigs, if desired.

Yield
8 servings

Nutritional Information
CALORIES 298(26% from fat); FAT 8.5g (sat 5g,mono 2.2g,poly 0.4g); PROTEIN 19.2g; CHOLESTEROL 27mg; CALCIUM 422mg; SODIUM 818mg; FIBER 2.6g; IRON 2.8mg; CARBOHYDRATE 38.8g



Cooking Light, OCTOBER 1995

 

[Honu]

How about a hot artichoke dip.

I make mine by mashing a can of artichoke hearts and mixing in a small package of cream cheese, 1 cup grated parmesan, 1/2 c mayo, 1/2 c shredded mozzerella and a teaspoon of crushed garlic, a pinch of red pepper flakes and a squirt of lemon. Then I put it in a shallow baking (gratin) dish and bake it at 400° until it's brown and bubbly. Serve it with fresh sliced baguette or tortilla chips.