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Eggplant Ricotta Bake

Serves: 12
Total Calories: 416

Ingredients

3 medium eggplant with firm, smooth skin
1 1/2 cups onions, chopped
1 1/2 teaspoons garlic, minced
2 cups nonfat ricotta cheese
1 1/2 cups part-skim mozzarella cheese, grated
3/4 cup wheat germ
1 teaspoon oregano
1 teaspoon basil
2 to 3 large tomatoes, sliced

Directions:

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

2. Bake for 15 minutes at 350°F. Sauté onions and garlic until soft. Combine with the cheeses.

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

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

EXCHANGES
1 1/2 Lean Meat
2 Vegetable

NUTRITION FACTS
Calories 148
Total Fat 4 grams
Saturated Fat 2 grams
Cholesterol 8 milligrams
Sodium 81 milligrams
Total Carbohydrate 14 grams
Dietary Fiber 3 grams
Protein 14 grams

Nutritional Facts:

Serves: 12
Total Calories: 416
Calories from Fat: 58

This Eggplant Ricotta Bake recipe is from the The Healthy HomeStyle Cookbook Cookbook. Download this Cookbook today.


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