Eggplant Ricotta Bake ** Recipe

Looking for an easy Eggplant Ricotta Bake ** recipe? Learn how to make Eggplant Ricotta Bake ** using healthy ingredients.


Submitted by christinavt

Makes 7 9/10 servings



Eggplant for people who think they don't like eggplant. This recipe can easily be halved if you want to be very cautious the first time you make it. It's just as delicious with soy mozzarella. From the American Diabetes Association. Graded A by Calorie-Count. eggplant, onion, garlic, low-fat ricotta cheese, mozzarella cheese, wheat germ, oregano, basil, fresh tomatoes cvt

Recipe Ingredients for Eggplant Ricotta Bake **

3 eggplants
1 1/2 cups chopped onion
1 1/2 tsp minced garlic
15 oz Sargento light ricotta cheese
1 1/4 cups part skim mozzarella cheese, shredded (original called for 1 1/2 cups, used what I had on hand)
3/4 cup wheat germ (I used honey type I had on hand)
1 tsp dried oregano
1 tsp dried basil
3 large fresh tomatoes, sliced
1/4 tsp salt
2.39 g (9 sprays) PAM

Recipe Directions for Eggplant Ricotta Bake **

  1. ***Good ole ADA gives out half-baked instructions again. Just double-checked their Web site, and what to do with the onions and garlic is not specified. I mixed them into the cheese after stir frying them. I would also advise using a large dish, 9 x 13, and to plan to do 2 or 3 layers and divide ingredients accordingly. I would also recommend doubling the salt. Look around on allrecipes.com and modify ingredients for taste. Also increase baking time by at least 10 minutes. Make half as many servings because they become impossible size as partial servings with fractions.***

  2. Spray cookie sheet with nonstick cooking spray. Slice the eggplant into 1/3-inch circles. Place on cookie sheet. Put a few grains of salt on each slice. Bake for 15 minutes at 350 degrees F.

  3. Sauté onions and garlic until soft. Combine the cheeses.

  4. Combine wheat germ and spices. Coat a large baking pan with nonstick cooking spray. Layer ingredients this way: eggplant, wheat germ, cheese, tomato, eggplant, tomato, wheat germ. Cover pan. Bake at 350 degrees F for 30 minutes.

  5. Uncover and bake 5 minutes. Serve warm. Reheats beautifully in the microwave oven.

Categories

Cheese, Tomatoes, Vegetables, Main Dish, American, Bake, Saute, Vegetarian

Nutrition Facts
Serving Size 384.9g
Amount Per Serving
Calories
233
Calories from Fat
71
% Daily Value*
Total Fat
7.9g
12%
Saturated Fat
4.1g
20%
Trans Fat
0.0g
Cholesterol
26mg
9%
Sodium
253mg
11%
Potassium
803mg
23%
Total Carbohydrates
27.7g
9%
Dietary Fiber
9.6g
38%
Sugars
13.4g
Protein
15.2g
Vitamin A 17% Vitamin C 25%
Calcium 26% Iron 10%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • High in calcium
  • High in dietary fiber
  • Very high in manganese
  • High in vitamin C
  •   Bad points
  • High in sugar
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