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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is an excellent recipe for people who love lasagna but don't want all the fat. Its so good it doesn't even taste like a low fat meal to me. Ingredients:
2 1/2 lbs eggplants, sliced lenthwise 3/4 inch thick |
3 tbsp olive oil |
5 tsp salt |
3 tsp black pepper |
15 ounces part-skim ricotta cheese |
3 eggs |
1 cup grated parmesan cheese |
2 tbsp fresh oregano, chopped |
16 ounces marinara sauce |
Directions:
1. 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.
2. 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.
3. 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.
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