Cheesy Eggplant
Nutrition per Serving
392
Calories
37.72g
Protein
38.81g
Carbs
10.86g
Fat
Great to make ahead and freeze for a quick microwave dinner.
Ingredients
1 cup skim ricotta cheese
2 tbsps leaves basil
1 dash pepper
1 dash salt
1 lb eggplant
3 medium whole tomato
1 cup shredded fat free mozzarella cheese
1 cup tomato sauce
Instructions
1. Pre-heat oven to 400 °F (200 °C). Season the eggplant with salt and pepper and roast for 15 minutes.
2. Coat a glass baking dish with cooking spray and cover the bottom with eggplant slices.
3. Ladle half of the tomato sauce over the eggplant and top with half of the tomato slices.
4. Sprinkle the tomato slices with a tablespoon of basil, adding salt and pepper to taste.
5. Spread 1/2 cup of ricotta cheese over the tomatoes. Sprinkle with half of the mozzarella cheese.
6. Repeat the layers (eggplant, sauce, tomatoes, seasonings, ricotta, and mozzarella).
7. Bake for 20 minutes; increase the oven heat to broil until the cheese turns golden.
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