Eggplant wrapped ricotta w/tomatoes

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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Eggplant wrapped ricotta w/tomatoes calories by ingredient



Number of Servings: 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.

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.