Eggplant and Ricotta Bake

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 191.3
  • Total Fat: 0.4 g
  • Cholesterol: 18.9 mg
  • Sodium: 684.5 mg
  • Total Carbs: 27.4 g
  • Dietary Fiber: 5.5 g
  • Protein: 22.0 g

View full nutritional breakdown of Eggplant and Ricotta Bake calories by ingredient
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Number of Servings: 4


    Eggplant, fresh, 1 eggplant, peeled (yield from 1-1/4
    *Del Monte Petite Cut Diced Tomatoes, 1.75 cup
    *Ricotta cheese, fat-free, 15 oz
    Kraft Fat Free Mozarella Cheese, 1 cup
    Tomato Sauce, 1 cup
    Egg substitute, liquid (Egg Beaters), 0.25 cup


Peel eggplant. Grill or broil 1/2 inch slices. Mix Ricotta with egg substitute and spices to taste. Layer sauce/tomatoes, eggplant, cheeses. Bake for 30 minutes at 350.

Number of Servings: 4

Recipe submitted by SparkPeople user BOINGO.

TAGS:  Vegetarian Meals |

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