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Ingredientes
- 1 ct part-skim ricotta cheese - (15 o preferably organic
- 1/2 c. grated Parmesan cheese preferably organic
- 2 med eggplants roundish rather than long Your favorite pasta sauce (homemade or possibly purchased)
Direcciones
- Preheat your oven's broiler.
- Combine the ricotta and half of the parmesan cheese in a mixing bowl, mix well, and set aside.
- Peel each eggplant and slice crosswise into 8 slices. Broil several slices at a time, brushed with a little oil in the broiler of your oven, till both sides are lightly browned and tender but hard.
- Turn the oven down to 350 degrees.
- Oil one or possibly two shallow baking dishes, as needed, and pour in just sufficient pasta sauce to coat the bottom. Make "sandwiches" by spreading the ricotta mix on one eggplant slice and covering it with another slice of the same size. Arrange in the baking dishes, top with more sauce, and sprinkle with the remaining parmesan cheese.
- Bake for 25 to 30 min. Serve at once.
- This recipe yields 4 servings.
- Description: "Eggplant slices filled with ricotta cheese make a nice change of pace from Eggplant Parmigiana."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 6g | |
| Recipe makes 4 servings | |
| Calories 27 | |
| Calories from Fat 2 | 7% |
| Total Fat 0.22g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 43mg | 2% |
| Potassium 12mg | 0% |
| Total Carbs 5.96g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 2.92g | 2% |
| Protein 0.22g | 0% |
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