Eggplant wrapped ricotta w/tomatoes

Name: Eggplant wrapped ricotta w/tomatoes Recipe
Yield: 2
Ingredients: Four slices egg plant(lengthwise); 3/4 Cup part skim ricotta cheese; 1 Tablespoon eggbeaters; 1 Can italian style tomatoes; Italian seasonings salt pepper etc.

Number of Servings: 2

Ingredients

Four slices egg plant(lengthwise)3/4 Cup part skim ricotta cheese1 Tablespoon eggbeaters1 Can italian style tomatoesItalian seasonings, salt, pepper, etc.

Directions

Cook eggplant 10 minutes on each side at 350. Bring the tomatoes to a simmer in a pot until desired consistency. Mix ricotta and eggbeaters with seasonings. Spray a pan with nonstick spray and place cooked eggplant on it. Spoon out the ricotta mixture evenly between the 4. Fold over the eggplant and cover with tomatoes, evenly. Cook in the oven at 350 for 15 minutes.

Number of Servings: 2

Recipe submitted by SparkPeople user NICOLEFISFRESH.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving

Calories: 205.5
Total Fat: 7.0 g
Cholesterol: 45.1 mg
Sodium: 1,199.8 mg
Total Carbs: 25.5 g
Dietary Fiber: 4.9 g
Protein: 9.4 g

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