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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 352.8 Kcal (1477 kJ) | ||
| Calories from fat | 184.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.53g | 32% | |
|---|---|---|---|
| Cholesterol | 119.99mg | 40% | |
| Sodium | 2633.59mg | 110% | |
| Potassium | 841.96mg | 18% | |
| Total Carbs | 23.24g | 8% | |
| Sugars | 12.31g | 49% | |
| Dietary Fiber | 7.9g | 32% | |
| Protein | 19.84g | 40% | |
| Vitamin C | 5.3mg | 9% | |
| Iron | 1.8mg | 10% | |
| Calcium | 449.6mg | 45% | |
| Amount Per 100 g | |||
| Calories | 90.87 Kcal (380 kJ) | ||
| Calories from fat | 47.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.29g | 32% | |
|---|---|---|---|
| Cholesterol | 30.91mg | 40% | |
| Sodium | 678.32mg | 110% | |
| Potassium | 216.86mg | 18% | |
| Total Carbs | 5.99g | 8% | |
| Sugars | 3.17g | 49% | |
| Dietary Fiber | 2.03g | 32% | |
| Protein | 5.11g | 40% | |
| Vitamin C | 1.4mg | 9% | |
| Iron | 0.5mg | 10% | |
| Calcium | 115.8mg | 45% | |
* 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.
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