IntroductionThis is a delicious option if you are counting carbs and makes a great vegetarian dish everyone can enjoy! This is a delicious option if you are counting carbs and makes a great vegetarian dish everyone can enjoy!
1 Large Eggplant, Peeled & sliced plank wise
2 Large Eggs, scrambled
2 Cups Whole Milk Ricotta Cheese
1 Cup Whole Milk Shredded Mozzarella
1 Small Onion, diced small
1 1/2 Cups Canned Crushed Tomato
5 Tbsp. Fresh cut Italian Parsley (flat leaf)
Sea Salt, Fresh Ground Black Pepper & Crushed pepper to taste
2 tbsp. olive oil
If your ricotta cheese seems to be loose, let it drain by placing it in a cheese cloth then placing that in a strainer. Push any moisture out of it. There will be plenty of moisture coming from the eggplant.
If you find your casserole dish has too much liquid around the sides (coming from the ricotta and the eggplant) simply use a turkey baster to remove any excess liquid.
Bake at 375 until eggplant slices are lightly brown and tender. Remove from baking sheet and layer on paper towels to train excess moisture. Set Aside.
In a small pot put the olive oil and chopped onions. Saute on medium heat until onions are tender and translucent. Add crushed tomato, sea salt, basil, fresh ground black pepper and crushed pepper to taste. Heat on low while preparing cheese mixture.
In a small bowl combine ricotta cheese, eggs, parsley, salt & pepper. Take a small casserole or baking dish and brush litely with olive oil. Place two planks of eggplant to line the bottom. Spoon the ricotta mixture on top of the eggplant slices being careful not to have it run outside of the slice. Sprinkle each with Mozzarella cheese and a drizzle of tomato sauce. Repeat until all ingredients have been used.
Bake at 375 degrees F for 45 minutes.
Let stand for 10 minutes so cheese can set. Garnish with fresh parsley or basil leaves.
Serving Size: Serves 4 to 6
Number of Servings: 4
Recipe submitted by SparkPeople user MAREGIOIA.
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