Baked Eggplant With Tomato Sauce and Three Cheeses Recipe

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Baked Eggplant With Tomato Sauce and Three Cheeses
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Ingredients
15
Count
Nutrition
342
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Preheat oven at 425°F.
  2. Cut off both ends of the eggplants and cut into 24 slices, about 1-inch thick each.
  3. Coat 2 sheet pans lightly with spray olive oil and place the eggplant slices on the oiled sheet pans along with the bell pepper halves and spray the vegetables with olive oil.
  4. Bake in the oven for 25 minutes, turning halfway through the baking.
  5. Dice the bell peppers and set aside.
  6. In a medium saucepan, over moderate heat, in 2 tablespoons of the oil cook half the onion until softened.
  7. Add half the garlic and flour and cook for another minute, stirring constantly.
  8. Add the milk in 3 additions stirring the sauce until smooth with the each addition.
  9. Add the cayenne, season with salt and pepper, and cook for another 10 minutes, stirring occasionally and set aside to cool.
  10. Meanwhile, in another saucepan, over medium heat, cook the remaining onion in 2 tablespoons of the remaining olive oil until softened.
  11. Add the diced bell pepper and cook for another minute, stirring frequently. Add the remaining garlic, the crushed tomatoes and simmer for 10 minutes.
  12. Stir in the basil and simmer another 2 minutes, (you will have about 3 1/2 cups tomato sauce), set aside.
  13. Mix the ricotta cheese with 3 tablespoons of the cooled white sauce along with the parmesan, egg yolk, the remaining cayenne and salt and pepper to taste.
  14. TO ASSEMBLE:
  15. Coat the interior of a 2-quart baking dish with half the remaining olive oil. Spread tomato sauce over the bottom of the baking dish. Place half of the eggplant slices in a single layer over the tomato sauce.
  16. Season lightly with salt and pepper to taste. Place 5 tablespoons of the ricotta mixture on each eggplant slice, and spoon white sauce over ricotta mixture.
  17. Top with remaining eggplant slices. Season with more salt and pepper and drizzle with remaining olive oil. Spoon remaining tomato sauce over each eggplant slice, and top each one with mozzarella.
  18. Bake at 375F for 30 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 341.83 Kcal (1431 kJ)
Calories from fat 167.6 Kcal
% Daily Value*
Total Fat 18.62g 29%
Cholesterol 49.23mg 16%
Sodium 417.68mg 17%
Potassium 699.38mg 15%
Total Carbs 25.76g 9%
Sugars 13.88g 56%
Dietary Fiber 6.72g 27%
Protein 18.62g 37%
Vitamin C 65.5mg 109%
Vitamin A 1.5mg 49%
Iron 25.7mg 143%
Calcium 510.4mg 51%
Amount Per 100 g
Calories 78.97 Kcal (331 kJ)
Calories from fat 38.72 Kcal
% Daily Value*
Total Fat 4.3g 29%
Cholesterol 11.37mg 16%
Sodium 96.49mg 17%
Potassium 161.57mg 15%
Total Carbs 5.95g 9%
Sugars 3.21g 56%
Dietary Fiber 1.55g 27%
Protein 4.3g 37%
Vitamin C 15.1mg 109%
Vitamin A 0.3mg 49%
Iron 5.9mg 143%
Calcium 117.9mg 51%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.6
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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