Eggplant Ricotta Bake

Eggplant Ricotta Bake

This is a great starter dish for people who aren’t so sure about eggplant. This recipe can easily be halved if you want to be very cautious the first time you make it. It’s just as delicious with soy mozzarella.

Number of Servings: 12
Serving Size: 1 cup


eggplant - 3
chopped onion - 1 1/2 cups
clove garlic, minced - 1 1/2 tsp
low-fat ricotta cheese - 2 cups
mozzarella cheese, part skim, grated - 1 1/2 cups
wheat germ - 3/4 cup
oregano - 1 tsp
basil - 1 tsp
large fresh tomatoes, sliced - 3

  1. Spray cookie sheet with nonstick cooking spray. Slice the eggplant into 1/3-inch circles. Place on cookie sheet. Put a few grains of salt on each slice.

  2. Bake for 15 minutes at 350 degrees F. Saute onions and garlic until soft. Combine the cheeses.

  3. Combine wheat germ and spices. Coat a large baking pan with nonstick cooking spray. Layer ingredients this way: eggplant, wheat germ, cheese, tomato, eggplant, tomato, wheat germ. Cover pan. Bake at 350 degrees F for 30 minutes.

  4. Uncover and bake 5 minutes. Serve warm. Reheats beautifully in the microwave oven.

Exchanges Per Serving

1-1/2 Lean Meat
2 Vegetable

Nutrition Information

Amount per serving
Calories 148
Calories from Fat 36
Total Fat 4 g
Saturated Fat 2 g
Cholesterol 8 mg
Sodium 81 mg
Total Carbohydrate 14 g
Dietary Fiber 3 g
Protein 14 g

B-man :wink: