baked eggplant ratatouille

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 187.4
  • Total Fat: 9.2 g
  • Cholesterol: 30.1 mg
  • Sodium: 187.9 mg
  • Total Carbs: 27.3 g
  • Dietary Fiber: 8.7 g
  • Protein: 5.8 g

View full nutritional breakdown of baked eggplant ratatouille calories by ingredient
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Number of Servings: 3


    1 eggplant sliced
    1 small red pepper chopped
    1 onion sliced
    1/2 zuchinni sliced
    1 plum tomato chopped
    pam spray
    1 TBS lite Italian Dressing
    1 TBS olive oil
    5 ritz crackers crushed
    1 egg beaten
    1 TBS parmessan cheese


Preheat oven to 450
Spray large rectangular pan with PAM
Spray small pan with PAM
slice eggplant 3/4 inches thick
dredge eggplant in egg then in the crushed ritz crackers
place in a Pam coated large pan in a single layer
slice other vegetables coat in Italian Dressing and olive oil mixture
Place in small Pam sprayed pan
Place both pans in oven and bake for 10 minutes
In 10 minutes turn the eggplant and stir the vegetables
sprinkle eggplant with parmessan cheese and bake 10 more minutes

Serving Size: Makes 3 Main dishes or 4 side dishes

Number of Servings: 3

Recipe submitted by SparkPeople user DEBRAMN51.

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