Baked Eggplant (Aubergine) and Ricotta

Submitted by KristenErinM

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

 

• Ready In: 1hr
• Ingredients: 7
• Serves: 4

ingredients

• 2 large eggplants, sliced lengthwise 1/2 in. thick
• sea salt and black pepper
• 425.24 g container part-skim ricotta cheese
• 177.44 ml egg substitute
• 236.59 ml parmesan cheese
• 9.85 ml oregano
• 453.59 g jar ragu pasta sauce (light, sugar free)

directions

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

Reviews

[ThinOne]

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.