Eggplant Ricotta Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Large eggplant, sliced lengthwise into 3/4 inch slices1 T olive oil1 cup low fat or part skim ricotta cheese1 large egg1 4 oz cont. Egg Beaters1/2 cup parmesan cheese, grated1 t. oregano1 cup marinara or pasta sauce
Preheat oven to 450. Arrange eggplant in single layer on baking sheet, brush with olive oil on both sides, season with salt and pepper. Roast til tender, about 20 min, turning over halfway through.
Meanwhile, mix together the cheeses, eggs, oregano, 1 t. salt and 1/2 t. pepper. Spray an 8 x 8 baking dish with olive oil spray.
Lay 2 slices of eggplant on bottom of pan, then pour 1/2 marinara sauce over. Put 2 more slices on top, then 1/2 of cheese mixture. Continue layering, ending with cheese mix. Sprinkle with a little more parmesan cheese. Bake til golden, 20 to 25 min. Let cool for 10 minutes before slicing.
Number of Servings: 4
Recipe submitted by SparkPeople user LJI421.
Meanwhile, mix together the cheeses, eggs, oregano, 1 t. salt and 1/2 t. pepper. Spray an 8 x 8 baking dish with olive oil spray.
Lay 2 slices of eggplant on bottom of pan, then pour 1/2 marinara sauce over. Put 2 more slices on top, then 1/2 of cheese mixture. Continue layering, ending with cheese mix. Sprinkle with a little more parmesan cheese. Bake til golden, 20 to 25 min. Let cool for 10 minutes before slicing.
Number of Servings: 4
Recipe submitted by SparkPeople user LJI421.
Nutritional Info Amount Per Serving
- Calories: 239.0
- Total Fat: 11.5 g
- Cholesterol: 78.4 mg
- Sodium: 496.9 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 5.4 g
- Protein: 18.5 g
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