Recipe Category:

Published :  2013 - 06 - 19

Nutritional Information:  

• Calories: 229.18kcal

• Protein: 9.30g

• Fat: 9.68g

• Fiber: 2.29g

• Cholesterol: 17.67mg

• Vitamin A: 525.86RE

• Vitamin C: 39.26mg

• Thiamine: 0.24mg

• Riboflavin: 0.31mg

• Niacin: 3.68mg

• Vitamin B6: 0.26mg

• Folate: 44.17mcg

• Sodium: 296.17mg

• Calcium: 305.11

• Potassium: 978.02mg

• Iron: 2.53mg

• Zinc: 1.32mg

Instructions :   

• Halve eggplant and slice 1/4 inch thick. Preheat broiler In a small bowl, combine lemon juice and olive oil. Brush eggplant slices with the mixture and arrange in a single layer on a nonstick baking sheet; broil 5-6 inches from heat for 2-1/2 minutes on each side or until golden brown 

• Reduce oven temperature to 350 degrees F. Drain and chop tomatoes In a medium-size bowl, mix tomatoes with tomato sauce, garlic, red pepper, oregano, and basil. In a small bowl, combine bread crumbs and Parmesan cheese. 

• Spoon 1/3 of the tomato sauce mixture into a deep flameproof 1-1/2-quart casserole, sprinkle with 1/3 of the bread crumb mixture, and cover with a layer of eggplant. Spread 1/2 of the ricotta cheese over the eggplant and continue to layer in the same order, ending with the tomato sauce. Scatter the mozzarella cheese over the top and bake for 45 minutes or until bubbling. 

• Increase the heat to broil and place the casserole in the broiler 5-6 inches from heat. Broil for 1 minute or until the casserole is golden.

Serves

Ingredients:

• Lemon juice 3 Tablespoons

• olive oil 1-1/2 Tablespoons

• Eggplant 1-1/2 pieces

• Tomato Sauce 24 ounces , cnd low sodium

• Tomato canned low sodium 24 ounces

• Garlic clove minced 3 medium, 1 medium

• Red pepper 3/8 teaspoon

• Oregano 3/8 teaspoon

• Basil 3/8 teaspoon

• Bread crumbs 1/2 cup

• parmesan grated 3/8 cup, 1/2 cup

• Bicotta chs skim milk 3/4 cup, 1/2 cup

• Mozzarella part skim 3/8 cup, 1/2 cup

Source