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Eggplant Ricotta Bake

Three Stars Guiding Stars

  • Servings:

    Serves 12 as an appetizer

  • Prep Time:

    20 minutes

  • Cook Time:

    50 minutes

Ingredients

Eggplant Ricotta Bake
3 each Small eggplant
1 1/2 cup Chopped onion
1 1/2 teaspoon Cloves garlic, minced
2 cup Low fat Ricotta cheese
1 1/2 cup Mozzarella cheese, part skim, grated
3/4 cup Wheat, germ
1 teaspoon Dried oregano
1 teaspoon Dried basil
3 each Large fresh tomatoes, sliced
Eggplant Ricotta Bake

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. Sauti 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.

Nutrition

Nutritional Facts
Servings Serves 12
Base Nutrients
Calories 131 kcal (7%)
Calories from Fat 108 kcal (0%)
Total Fat 12 g (18%)
Saturated Fat 11 g (55%)
Cholesterol 14 mg (5%)
Sodium 65 mg (3%)
Total Carbohydrates 22 g (7%)
Dietary Fiber 10 g (40%)
Protein 15 g (25%)
Vitamins
Vitamin A 511 IU (1%)
Vitamin C 13 mg (14%)
Minerals
Calcium 144 mg (11%)
Iron 9 mg (50%)
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