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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 3 c. Sliced mushrooms
- 3 x Cloves garlic, crushed
- 1/4 c. Minced fresh parsley
- 1/4 c. Dry red wine
- 1 tsp Dry basil
- 1 tsp Dry oregano
- 1/4 tsp Crushed red pepper
- 1/4 tsp Black pepper
- 28 ounce Tomato puree, (1 can)
- 1 1/4 lb Eggplant, (1 large) peeled and cut into 1/2 inch slices Vegetable cooking spray
- 6 Tbsp. Grated Parmesan cheese, divided
- 15 ounce Nonfat ricotta cheese, (1 container)
- 3 slc American matzo
Direcciones
- Heat oil in a saucepan over medium-high heat. Add in mushrooms and garlic; saute/fry 5 min. Stir in parsley, wine, basil, oregano, peppers, and puree.
- Partially cover, reduce heat to medium-low; simmer 30 min. Remove from heat.
- Arrange the eggplant slices in a single layer on a baking sheet coated with cooking spray. Bake at 400 degrees for 30 min, turning the slices over after 15 min.
- Remove from baking sheet, and let cold. Cut the eggplant slices into 1/2-inch pcs, and set aside.
- Combine 1/4 c. Parmesan cheese and ricotta cheese; stir well, and set aside.
- Spread 1/2 c. tomato mix in the bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 1-1/2 slices matzo over tomato mix, and top matzo with half of ricotta cheese mix, half of eggplant, and half of tomato mix. Repeat the layers, ending with the tomato mix.
- Sprinkle with remaining 2 Tbsp. of Parmesan cheese.
- Cover and bake at 350 degrees for 45 min. Uncover and bake an additional 15 min. Let stand 5 min before serving.
- Yield: 6servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 348g | |
| Recipe makes 6 servings | |
| Calories 295 | |
| Calories from Fat 106 | 36% |
| Total Fat 11.86g | 15% |
| Saturated Fat 5.98g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 684mg | 28% |
| Potassium 1003mg | 29% |
| Total Carbs 33.19g | 9% |
| Dietary Fiber 6.1g | 20% |
| Sugars 9.15g | 6% |
| Protein 15.54g | 25% |
