Baked Eggplant (Aubergine) and Ricotta
- Reviews 1
Ready In: 1 hr
Serves: 4
Ingredients
- 2 large eggplants, sliced lengthwise 1/2 in. thick
- sea salt and black pepper
- 1 (15 ounce) container part-skim ricotta cheese
- 3⁄4 cup egg substitute
- 1 cup parmesan cheese
- 2 teaspoons oregano
- 1 (16 ounce) jar ragu pasta sauce (light, sugar free)
Directions
- preheat oven to 450.
- place sliced eggplant in baking dish sprayed generously with cooking spray. coat eggplant well with spray.
- salt and pepper to taste.
- roast uncovered for 20 minute.
- while eggplant is roasting, combine ricotta, parmesan, egg substitute, and oregano.
- mix well.
- layer casserole.
- 1/4 eggplant, 8oz. pasta sauce, half cheese mixture.
- repeat until all ingredients are used.
- bake uncovered for 20 to 25 minutes.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off