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Cheesy Italian Eggplant Delight
By Kelly Grennan on August 17, 2007
Photo by *Parsley*
2 Reviews
- Prep Time: 30 mins
- Total Time: 50 mins
- Serves: 2, Yield: 2
Photo by *Parsley*
About This Recipe
"I love eggplant, and I love cheese, so these two fit JUST perfect together!"
Ingredients
- 1 lb eggplant, thinly sliced
- salt and pepper
- 1 cup tomato sauce
- 3 medium tomatoes, thinly sliced
- 2 tablespoons dried basil
- 2 tablespoons dried Italian seasoning
- 1 cup fat-free ricotta cheese
- 1/2 cup low mositure part-skim mozzarella cheese, shredded
Directions
- Preheat over to 400.
- Season eggplant with salt and pepper, and roast for 15 minutes, covering the bottom of a cooking spray-coated glass dish with slices.
- Layer with half the sauce and half the tomatoes. Sprinkle with 1 tablespoon each of basil and italian seasoning, salt and pepper to taste.
- Top with half the ricotta and half the mazzarella. Repeat layers.
- Bake for 20 minutes, heating to broil until cheese is golden.
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Cheesy Italian Eggplant Delight (cont.)
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (593 g)
Servings Per Recipe: 2
- Amount Per Serving
- %
- Calories 276.1
- Calories from Fat 91
- 33%
- Amount Per Serving
- %
- Total Fat 10.2g
- 15%
- Saturated Fat 5.9g
- 29%
- Cholesterol 36.2mg
- 12%
- Sugars 16.0 g
- Sodium 1007.3mg
- 41%
- Total Carbohydrate 32.0g
- 10%
- Dietary Fiber 12.6g
- 50%
- Sugars 16.0 g
- 64%
- Protein 19.5g
- 39%
Reviews
-
"We loved this! I made it with fresh garden eggplant, tomatoes and basil. This will become one of our regular summer meals. Thanks!"
By DesertRose15 on June 22, 2010 | 1120944
-
"Super way to eat eggplant! It reminds me of a noodless lasagna. I used fresh homegrown eggplants and tomatoes for this recipe. I made this as written but just whisked in a little milk with the ricotta to make it more spreadable. I'll make this again. Thanx!"
By *Parsley* on August 06, 2008 | 684866
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