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    You are in: Home / Recipes / Baked Eggplant (Aubergine) and Ricotta Recipe
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    Baked Eggplant (Aubergine) and Ricotta

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    KristenErinM's Note:

    superb veggie dish. i served with roasted cauliflower. adapted from everyday food.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      preheat oven to 450.
    2. 2
      place sliced eggplant in baking dish sprayed generously with cooking spray. coat eggplant well with spray.
    3. 3
      salt and pepper to taste.
    4. 4
      roast uncovered for 20 minute.
    5. 5
      while eggplant is roasting, combine ricotta, parmesan, egg substitute, and oregano.
    6. 6
      mix well.
    7. 7
      layer casserole.
    8. 8
      1/4 eggplant, 8oz. pasta sauce, half cheese mixture.
    9. 9
      repeat until all ingredients are used.
    10. 10
      bake uncovered for 20 to 25 minutes.

    Ratings & Reviews:

    • on May 04, 2005

      45

      This is a great low carb recipe; just substitute the skim ricotta for whole fat and you will have eliminated the "modified food starch filler" that increases the carb count. Whole fat ricotta tastes better anyway.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Baked Eggplant (Aubergine) and Ricotta

    Serving Size: 1 (587 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 452.9
     
    Calories from Fat 187
    41%
    Total Fat 20.8 g
    32%
    Saturated Fat 10.6 g
    53%
    Cholesterol 57.4 mg
    19%
    Sodium 1157.4 mg
    48%
    Total Carbohydrate 35.6 g
    11%
    Dietary Fiber 9.8 g
    39%
    Sugars 17.3 g
    69%
    Protein 33.1 g
    66%

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