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Ingredientes
- 3 sm aubergines
- 1 lrg onion minced
- 3/4 c. bread crumbs
- 1 tsp oregano
- 1 can tomato sauce
- 1 c. nonfat ricotta cheese
- 1 1/2 c. cheddar cheese, lowfat
Direcciones
- Cut aubergines into 3/4" cubes and place in sprayed 4-qt casserole. Add in onion, bread crumbs, oregano and tomato sauce; stir well. Cover tightly and bake at 400 for 45 min. Stir vegetables thoroughly, recover and continue to bake till vegetables are very soft when pressed (about 45 more min); check occasionally and add in water if casserole appears dry.
- Spoon ricotta mix over warm mix; sprinkle with cheddar cheese.
- Continue to bake, uncovered, till cheese is melted (about 10 min.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 372g | |
| Recipe makes 6 servings | |
| Calories 323 | |
| Calories from Fat 145 | 45% |
| Total Fat 16.46g | 21% |
| Saturated Fat 9.92g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 752mg | 31% |
| Potassium 822mg | 23% |
| Total Carbs 28.72g | 8% |
| Dietary Fiber 8.5g | 28% |
| Sugars 9.7g | 6% |
| Protein 17.81g | 28% |
