3 eggplants (about 1 pound each), peeled and sliced lengthwise ¼” thick
1 egg, beaten
1 teaspoon dried basil
1 ½ teaspoons coarse salt
1 ¼ cups tomato and basil pasta sauce, divided
4 ounces (1 cup) finely shredded Italian six-cheese blend, divided
15-ounch container part-skim ricotta cheese
Freshly ground black pepper
Shaved Parmesan cheese and fresh basil, optional
Place eggplant slices in a single layer on paper towels; sprinkle with salt. Let stand 30 minutes. Using paper towel, blot moisture from eggplant. Arrange slices in single layer on foil-lined jellyroll pans coated with cooking spray. Spray eggplant slices with cooking spray and lightly season with pepper. Broil 3” from heat source until tender and slightly charred, about 3-5 minutes. Flip eggplant slices, spray second side with cooking spray (remove from oven before spraying); broil 3-5 additional minutes.
In medium bowl, combine ricotta cheese, egg and basil. Coat 8”square baking pan with cooking spray. Spread ½ cup pasta sauce on bottom of pan. Place 1/3 of eggplant slices over sauce; top with 3 tablespoons shredded cheese, half of the ricotta mixture and 3 tablespoons shredded cheese. Repeat layers with another 1/3 of eggplant slices, shredded cheese, ricotta mixture and shredded cheese. Top with remaining 1/3 of eggplant slices, pasta sauce and shredded cheese. Cover; bake in 375 degree oven for 40 minutes. Uncover and bake until sauce is bubbly, about 20 minutes. Let stand 15-20 minutes before serving to allow cheese to set. Serve with shaved Parmesan and fresh basil, if desired. Makes 6 servings.
Per serving: 210 Calories, 70 mg Cholesterol, 10 g Fat, 6 g Saturated Fat, 454 mg Sodium, 19 g Carbohydrate, 7 g Fiber, 15 g Protein.
Adapted from Dierbergs ‘Everybody Cooks’ magazine, March 2012.
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