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This is an excellent recipe for people who love lasagna but don't want all the fat. Its so good it doesn't even taste like a low fat meal to me.
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Ingredients
| 2 1/2 |
lbs eggplants, sliced lenthwise 3/4 inch thick |
| 3 |
tbsp olive oil |
| 5 |
tsp salt |
| 3 |
tsp black pepper |
| 15 |
ounces part-skim ricotta cheese |
| 3 |
eggs |
| 1 |
cup grated Parmesan cheese |
| 2 |
tbsp fresh oregano, chopped |
| 16 |
ounces marinara sauce |
Directions
- Preheat oven to 450 degrees. Arrange eggplant slices in a single layer. Brush lightly with oil on both sides, salt and pepper. Roast until tender turning half way through - about 25 - 30 min.
- In a med bowl whisk together ricotta, eggs, 1/2 cup Parmesan, oregano, 1 1/2 tsp salt and 1/4 tsp pepper. Brush 8 inch square baking dish with oil.
- Lay 1/4 of eggplant slices in bottom of prepared dish; spread with half of marinara sauce. Top with another 1/4 of eggplant; spread with half of ricotta mixture. Repeat layers, ending with ricotta; sprinkle with remaining Parmesan. Bake until bubbling 20 - 25 min. Cool 10 min before serving.
Categories
Main Dish
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Serving Size 388.4g |
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Amount Per Serving |
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Total Carbohydrates 23.1g 8%
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| Vitamin A 23% |
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Vitamin C 19% |
| Calcium 45% |
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Iron 16% |
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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.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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