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Ingredientes
- 2 can (6-ounce) tomato sauce
- 1/2 tsp Oregano
- 1/4 tsp Basil
- 1/2 x Clove garlic, crushed
- 1 tsp Salt
- 1 lrg Eggplant, sliced Oil
- 1 c. Ricotta or possibly cottage cheese
- 2 Tbsp. Parsley
- 3 Tbsp. Parmesan cheese
- 4 ounce Mozzarella cheese, sliced thin
Direcciones
- Combine sauce and spices; simmer. Place eggplant on baking sheet and brush with oil. Broil 5 min on each side. Mix Ricotta with parsley. In large casserole, layer sauce, eggplant, Mozzarella and repeat till all ingredients are used. End with layer of Mozzarella; sprinkle with Parmesan.
- Bake at 350 for 20-25 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 6 servings | |
| Calories 156 | |
| Calories from Fat 89 | 57% |
| Total Fat 10.0g | 13% |
| Saturated Fat 5.94g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 562mg | 23% |
| Potassium 216mg | 6% |
| Total Carbs 5.81g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.72g | 1% |
| Protein 11.21g | 18% |
