Who says eggplant parmesan needs to be heavy and stuffed with energy? This straightforward eggplant parmesan recipe with ricotta is lighter and has much less fats. It’s completely scrumptious for a light-weight, vegetarian dinner.
Serve this baked eggplant recipe with a salad. What extra do you want?
Delicacies: Italian
Prep Time: 5 minutes
Cook dinner Time: 1 hour
Complete Time: 1 hour and 5 minutes
Servings: 1 to 2
Substances
- 1 eggplant, sliced skinny
- 4 ounces part-skim ricotta cheese
- 2 ounces reduced-fat mozzarella cheese
- 1 can (14 ounces) Italian diced tomatoes, blended in a blender (you’ll use 1/2 cup for this recipe)
- 1 1/2 tablespoons Parmesan cheese
- 1/2 teaspoon Italian seasoning
Here is tips on how to make it:
- Place sliced eggplant on baking sheet sprayed with cooking spray. Bake till softened, about 20 minutes.
- Place half the eggplant in a small baking dish sprayed with cooking spray. Prime with 4 ounces of ricotta cheese, 1/4 cup of the tomatoes which were blended, 1 ounce of reduced-fat mozzarella, 1 tablespoon of Parmesan cheese and 1/4 teaspoon of Italian seasonings.
- Add the remainder of the eggplant on high of that and high with the opposite 1/4 cup of blended tomatoes, the opposite 1 ounce of reduced-fat mozzarella, 1/2 tablespoon of Parmesan cheese and 1/4 teaspoon of Italian seasonings.
- Bake in preheated 350-degree oven for about 40 minutes, or till the cheese is evenly browned and melted.
Word: In the event you favor, do not mix the tomatoes and use them entire.
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