Vegetarian

baked eggplant ratatouille is for Dinner.

baked eggplant ratatouille takes 10 minutes to prepare.

baked eggplant ratatouille takes 20 minutes to cook.

baked eggplant ratatouille makes 3 servings.

The ingredients for baked eggplant ratatouille are:

1 eggplant sliced
1 small red pepper chopped
1 onion sliced
1/2 zuchinni sliced
1 plum tomato chopped
pam spray
1 TBS lite Italian Dressing
1 TBS olive oil
5 ritz crackers crushed
1 egg beaten
1 TBS parmessan cheese

Here is how you make baked eggplant ratatouille:

Preheat oven to 450Spray large rectangular pan with PAMSpray small pan with PAMslice eggplant 3/4 inches thickdredge eggplant in egg then in the crushed ritz crackersplace in a Pam coated large pan in a single layerslice other vegetables coat in Italian Dressing and olive oil mixturePlace in small Pam sprayed panPlace both pans in oven and bake for 10 minutesIn 10 minutes turn the eggplant and stir the vegetablessprinkle eggplant with parmessan cheese and bake 10 more minutesServing Size: Makes 3 Main dishes or 4 side dishesNumber of Servings: 3Recipe submitted by SparkPeople user DEBRAMN51.

The nutritional information for baked eggplant ratatouille is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 187.4

• Total Fat: 9.2 g
• Cholesterol: 30.1 mg
• Sodium: 187.9 mg
• Total Carbs: 27.3 g
• Dietary Fiber: 8.7 g
• Protein: 5.8 g