Eggplant and Ricotta Bake

Name: Eggplant and Ricotta Bake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Eggplant fresh 1 eggplant peeled (yield from 1-1/4; *Del Monte Petite Cut Diced Tomatoes 1.75 cup; *Ricotta cheese fat-free 15 oz; Kraft Fat Free Mozarella Cheese 1 cup; Tomato Sauce 1 cup; Egg substitute liquid (Egg Beaters) 0.25 cup

Minutes to Prepare: 20
Minutes to Cook: 30

Number of Servings: 4

Ingredients

Eggplant, fresh, 1 eggplant, peeled (yield from 1-1/4 *Del Monte Petite Cut Diced Tomatoes, 1.75 cup *Ricotta cheese, fat-free, 15 oz Kraft Fat Free Mozarella Cheese, 1 cup Tomato Sauce, 1 cup Egg substitute, liquid (Egg Beaters), 0.25 cup

Directions

Peel eggplant. Grill or broil 1/2 inch slices. Mix Ricotta with egg substitute and spices to taste. Layer sauce/tomatoes, eggplant, cheeses. Bake for 30 minutes at 350.

Number of Servings: 4

Recipe submitted by SparkPeople user BOINGO.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 191.3
Total Fat: 0.4 g
Cholesterol: 18.9 mg
Sodium: 684.5 mg
Total Carbs: 27.4 g
Dietary Fiber: 5.5 g
Protein: 22.0 g

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