Serving Size 1
Total Fat 14 g
Saturated Fat 7 g
Sodium 571 mg
Total Carbohydrate 31.5 g
Dietary Fiber 5.5 g
Protein 21 g
Ingredients and Preparation
Olive oil 2 teaspoons
Garlic cloves, minced 3
Medium onion, diced 1
Crushed tomato with basil 28 ounces
Dried oregano 1/2 teaspoon
Large eggs, lightly beaten 2
Plain dry breadcrumbs ¾ cup
Eggplant (about 1¼-1½ pounds), unpeeled and cut into ¼-inch slices 1
Part-skim ricotta cheese 1½ cups
Part-skim mozzarella, shredded 1 cup
Parmesan cheese, grated ¼ cup
- Preheat oven to 350˚F.
- Heat olive oil in a large sauté skillet or Dutch oven over medium-high heat. Add garlic and onion and cook for 2-3 minutes. Add crushed tomatoes and oregano and cook, stirring occasionally, for 10-15 minutes. Remove from heat and set aside.
- Lightly whisk together eggs in a shallow plate. Add breadcrumbs to another shallow plate. Dip eggplant slices in eggs and then in the breadcrumbs.
- Place a large nonstick skillet over medium heat and coat lightly with cooking spray. Add eggplant slices and cook until browned, about 5 minutes on each side.
- Pour 1/3 of the tomato sauce into a 12x7-inch baking dish. Layer half of the eggplant slices on top. Spread half of the ricotta over the eggplant. Repeat layers and end with remaining sauce. Top with mozzarella and parmesan cheese and bake for about 40 minutes.