Eggplant Ricotta Bake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 161.6
- Total Fat: 6.5 g
- Cholesterol: 22.3 mg
- Sodium: 631.8 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 4.2 g
- Protein: 11.6 g
View full nutritional breakdown of Eggplant Ricotta Bake calories by ingredient
Number of Servings: 8
Ingredients
-
2 medium eggplants peeled and cut in slices
1/2 cup diced mushrooms
3/4 cup diced onions
1/4 cup diced peppers (red or yellow bell)
1 cup tomato sauce (canned)
6 oz fat free ricotta cheese
1/2 cup grated cheddar cheese
1 cup Parmesan cheese
Directions
Peel and cut eggplants so they look like 1/2 inch thick discs.
Lightly salt eggplant pieces and place them in a calender to drain for 30 minutes
While eggplant is draining dice mushrooms, onions and peppers. Mix them together in a bowl.
When eggplants are ready broil them on both sides until they are tender.
Line casserole dish with eggplants pieces
Sprinkle lightly with oregano
Cover with chopped onion, mushroom, pepper mixture
Cover that with ricotta
Cover that with tomato sauce
Sprinkle with Cheddar
Sprinkle with Parmesan.
Bake at 400 for 35 minutes or until bubbly and cheese is melted.
Number of Servings: 8
Recipe submitted by SparkPeople user WORKL8.
Lightly salt eggplant pieces and place them in a calender to drain for 30 minutes
While eggplant is draining dice mushrooms, onions and peppers. Mix them together in a bowl.
When eggplants are ready broil them on both sides until they are tender.
Line casserole dish with eggplants pieces
Sprinkle lightly with oregano
Cover with chopped onion, mushroom, pepper mixture
Cover that with ricotta
Cover that with tomato sauce
Sprinkle with Cheddar
Sprinkle with Parmesan.
Bake at 400 for 35 minutes or until bubbly and cheese is melted.
Number of Servings: 8
Recipe submitted by SparkPeople user WORKL8.