Eggplant Ricotta Bake

By My Golden Years

Ingredients
  • 3 eggplant

  • 1 1/2 cup(s) onion(s), chopped

  • 1 1/2 teaspoon garlic, minced

  • 2 cup(s) cheese, ricotta, low-fat

  • 1 1/2 cup(s) cheese, mozzarella, part-skim, grated

  • 3/4 cup(s) wheat germ

  • 1 teaspoon oregano

  • 1 teaspoon basil, dried

  • 3 large tomato(es), sliced

Directions
  1. Spray cookie sheet with nonstick cooking spray. Slice the eggplant into 1/3-inch circles. Place on cookie sheet. Put a few grains of salt on each slice.

  2. Bake for 15 minutes at 350 degrees F. Saute onions and garlic until soft. Combine the cheeses.

  3. Combine wheat germ and spices. Coat a large baking pan with nonstick cooking spray. Layer ingredients this way: eggplant, wheat germ, cheese, tomato, eggplant, tomato, wheat germ. Cover pan. Bake at 350 degrees F for 30 minutes.

  4. Uncover and bake 5 minutes. Serve warm. Reheats beautifully in the microwave oven


Nutritional Facts

Servings
12
* Calories
148
* Saturated Fat
2g
* Sodium
81mg
* Dietary Fiber
3g
* Total Fat
4g
* Carbs
14g
* Cholesterol
8mg
* Protein
14g
* Exchanges
Vegetable: 2
* Lean Meat
1.5
* Carb Choices
1

vegetarian baked eggplant

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