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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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âWhen my husband I decided that we wanted to lose weight, I created this main dish as a downsized substitute to lasagna,â Traci Chatterton recalls from Windsor, New York. âItâs fast, easy and cleans up in no time. And it makes a great dinner after a busy day at the office.â Ingredients:
2 small eggplants, peeled and cut into 1/2-inch slices |
3 tablespoons olive oil, divided |
1 teaspoon garlic powder |
1 teaspoon salt, divided |
1/2 teaspoon pepper, divided |
2 small tomatoes, finely chopped |
1 small onion, finely chopped |
1 tablespoon italian seasoning |
2 teaspoons minced garlic |
1 package (6 ounces) fresh baby spinach |
1 cup reduced-fat ricotta cheese |
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided |
1 egg, lightly beaten |
2 cups garden-style pasta sauce |
Directions:
1. Brush both sides of eggplant slices with 2 tablespoons oil; sprinkle with garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill, covered, over medium heat or broil 4-6 in. from the heat for 2-3 minutes on each side. Set aside.
2. In a large skillet, saute the tomatoes, onion, Italian seasoning, and remaining salt and pepper in remaining oil. Add spinach; cook 1 minute longer. Add spinach; stir until wilted. Combine the ricotta, 1/2 cup mozzarella and egg; stir into tomato mixture.
3. Arrange eggplant in a single layer in a 13-in. x 9-in. baking dish coated with cooking spray. Top with tomato mixture and pasta sauce. Sprinkle with remaining mozzarella.
4. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Let stand for 5 minutes before serving. Yield: 6 servings.
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