Eggplant Ricotta Bake

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 239.0
  • Total Fat: 11.5 g
  • Cholesterol: 78.4 mg
  • Sodium: 496.9 mg
  • Total Carbs: 18.5 g
  • Dietary Fiber: 5.4 g
  • Protein: 18.5 g

View full nutritional breakdown of Eggplant Ricotta Bake calories by ingredient
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From Everyday Food, slightly modified From Everyday Food, slightly modified
Number of Servings: 4


    1 Large eggplant, sliced lengthwise into 3/4 inch slices
    1 T olive oil
    1 cup low fat or part skim ricotta cheese
    1 large egg
    1 4 oz cont. Egg Beaters
    1/2 cup parmesan cheese, grated
    1 t. oregano
    1 cup marinara or pasta sauce


Preheat oven to 450. Arrange eggplant in single layer on baking sheet, brush with olive oil on both sides, season with salt and pepper. Roast til tender, about 20 min, turning over halfway through.
Meanwhile, mix together the cheeses, eggs, oregano, 1 t. salt and 1/2 t. pepper. Spray an 8 x 8 baking dish with olive oil spray.
Lay 2 slices of eggplant on bottom of pan, then pour 1/2 marinara sauce over. Put 2 more slices on top, then 1/2 of cheese mixture. Continue layering, ending with cheese mix. Sprinkle with a little more parmesan cheese. Bake til golden, 20 to 25 min. Let cool for 10 minutes before slicing.

Number of Servings: 4

Recipe submitted by SparkPeople user LJI421.

TAGS:  Vegetarian Meals |

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