Vegetarian

Italian Eggplant Bake is for Dinner.

Italian Eggplant Bake takes 20 minutes to prepare.

Italian Eggplant Bake takes 20 minutes to cook.

Italian Eggplant Bake makes 8 servings.

The ingredients for Italian Eggplant Bake are:

3 medium to large eggplants, unpeeled
1 jar Light Ragu Tomato and Basil
1/2 cup shredded Romano cheese, divided
1/2 cup Parmesan cheese, grated
1 1/2 c part skim mozzarella, grated
sprinkling of salt
dried oregano if desired

Here is how you make Italian Eggplant Bake:

I tried to guess about the oz weight, since I didn't have cups on the list and I'm in a bit of a hurry. It should be pretty close. dice eggplant, then saute in a big pan/pot which has been sprayed with nonstick spray until the eggplant is soft. If you want to drain off some juice, now is the time, then sprinkle a little salt on if desired. Next, mix the entire jar of Ragu into the eggplant, half the Romano and Parmesan, and 1 cup of the mozzarella. If you want to add some oregano, do it here. pour into sprayed pan and top with remaining cheese. Bake at 350 until cheese is melted and brown, about 20 minutes. Serving Size: Makes 8 large servingsNumber of Servings: 8Recipe submitted by SparkPeople user EBECCARE.

The nutritional information for Italian Eggplant Bake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 250.2

• Total Fat: 10.5 g
• Cholesterol: 35.3 mg
• Sodium: 604.8 mg
• Total Carbs: 21.6 g
• Dietary Fiber: 6.4 g
• Protein: 18.2 g

The dietary needs meet for Italian Eggplant Bake is Low Carb