Vegetarian

Eggplant Ricotta Bake is for Dinner.

Eggplant Ricotta Bake takes 15 minutes to prepare.

Eggplant Ricotta Bake takes 60 minutes to cook.

Eggplant Ricotta Bake makes 4 servings.

The ingredients for Eggplant Ricotta Bake are:

Ricotta Cheese, part skim milk, 15 oz (remove)
Eggplant, fresh, 2 eggplant, peeled (yield from 1-1/4 (remove)
Olive Oil, 3 tbsp (remove)
Egg, fresh, 3 large (remove)
Parmesan Cheese, grated, 1 cup (remove)
*Spaghetti/Marinara Sauce (tomato sauce), 2 cup (remove)

Here is how you make Eggplant Ricotta Bake:

Eggplant Ricotta Bake Serves 4 | Prep time: 15 minutes | Total time: 1 hour Preheat oven to 450°. Arrange eggplant slices in a single layer on two rimmed baking sheets. Brush lightly on both sides with oil; season with salt and pepper. Roast until eggplant is tender and golden, turning halfway through, 25 to 30 minutes. Meanwhile, in a medium bowl, whisk together ricotta, eggs, ½ cup Parmesan, oregano, 1 ½ teaspoons salt, and ¼ teaspoons pepper. Brush an 8-inch square baking dish with oil. Lay a fourth of eggplant slices in bottom of prepared dish; spread with half of marinara sauce. Top with another fourth of eggplant; spread with half of ricotta mixture. Repeat layers, ending with ricotta; sprinkle with remaining ½ cup Parmesan. Bake until bubbling and golden, 20 to 25 minutes. Cool 10 minutes before serving. Number of Servings: 4Recipe submitted by SparkPeople user SBRAVO.

The nutritional information for Eggplant Ricotta Bake is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 536.9

• Total Fat: 32.8 g
• Cholesterol: 212.1 mg
• Sodium: 1,167.5 mg
• Total Carbs: 31.0 g
• Dietary Fiber: 7.7 g
• Protein: 31.3 g