It is a casserole
| 1 | tablespoon olive oil |
| 6 | cups eggplant (about 1-1/4 pounds) |
| 1 | small onion, diced |
| 1 | cup diced red bell pepper |
| 4 | cloves garlic, minced |
| 1 | cup diced tomato |
| 3 | cups cooked brown rice |
| 1 | cup tomato juice |
| 8 | ounce no-salt-added tomato sauce |
| 1/2 | cup chopped fresh basil |
| 1 1/2 | cups fat-free ricotta cheese |
| 1 | cup dry breadcrumbs |
| 1/2 | cup grated Parmesan cheese |
- Preheat oven to 350 degrees. Heat oil in a large nonstick skillet over medium heat. Add eggplant, onion, bell pepper, and garlic and sauté for 5 minutes. Add diced tomato and cook for 2 minutes. Add orzo, tomato juice, tomato sauce and basil and stir well. Place mixture into a 13 x 9-inch baking dish sprayed with nonstick cooking spray. Drop ricotta on top of eggplant mixture by teaspoon.
- Combine breadcrumbs and Parmesan cheese. Sprinkle crumb topping over orzo mixture, cover with aluminum foil and bake at 350 degrees for 30 minutes. Uncover and bake an additional 10 minutes or until lightly browned.
Vegetables, Main Dish, Middle Eastern, Bake
| Nutrition Facts | ||||||
Serving Size 201.6g |
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Amount Per Serving |
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Calories 306 Calories from Fat
60 |
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% Daily Value* |
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Total Fat
6.7g 10%
|
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Saturated Fat
2.7g 13%
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Cholesterol
13mg 4%
|
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Sodium
326mg 14%
|
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Total Carbohydrates
50.9g 17%
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Dietary Fiber
4.2g 17%
|
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Sugars
4.0g |
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Protein
11.0g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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