Eggplant Ricotta Bake
Serves | 4 |
Dietary | Vegetarian |
Meal type | Main Dish |
Website | Adapted from Martha Stewart |
Ingredients
- 2 large eggplants (sliced into rounds)
- 1 2/3 Cups low fat ricotta cheese
- 1 cup grated parmesan cheese
- 2 Tsp dried oregano
- 3 eggs
- 1 bottle of your favourite tomato/marinara sauce
- salt and pepper (to taste)
Note
A lighter take on the classic eggplant parmesan, this eggplant ricotta bake makes an excellent vegetarian lunch or dinner. Serve with a simple green salad and some crusty bread.
Directions
1. | Preheat oven to 425 degrees and line two baking sheets with parchment paper. Place eggplant slices in a single layer on baking sheet and spray with cooking spray. Season with salt and pepper and bake for about 15 minutes, or until they are soft and starting to brown. Set aside to cool. |
2. | In a medium bowl, combine ricotta, parmesan, eggs, oregano, salt, and pepper and mix together. |
3. | Spray an 8 x 8 pyrex with cooking spray and place one layer of eggplant on the bottom of the dish. Spread with half of the tomato sauce and place another layer of eggplant on top. |
4. | Spread half of the ricotta mixture on top of the eggplant and continue to make a second layer, ending with your ricotta mixture. |
5. | Bake for about 20-25 minutes, or until bubbly and browned. Let cool for about 5-10 minutes before serving. |