Baked Eggplant (Aubergine) and Ricotta |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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superb veggie dish. i served with roasted cauliflower. adapted from everyday food. 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:
1. preheat oven to 450.
2. place sliced eggplant in baking dish sprayed generously with cooking spray. coat eggplant well with spray.
3. salt and pepper to taste.
4. roast uncovered for 20 minute.
5. while eggplant is roasting, combine ricotta, parmesan, egg substitute, and oregano.
6. mix well.
7. layer casserole.
8. 1/4 eggplant, 8oz. pasta sauce, half cheese mixture.
9. repeat until all ingredients are used.
10. bake uncovered for 20 to 25 minutes.
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