Eggplant Ricotta

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2 small eggplants
3 tablespoons wheat bran
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons olive oil
1/2 cup onion, finely chopped
1 teaspoon garlic, minced (may use less, if desired)
1 15-ounce container non-fat ricotta cheese
3 tablespoons low-fat mozzarella cheese, grated
2 large tomatoes, sliced

Slice eggplants into thin circles. Salt lightly to help draw out excess moisture if desired. Arrange slices on cookie sheets that are lightly oiled or sprayed with non-stick cooking spray. Bake at 375 F about 15 minutes or until tender. Meanwhile, in small bowl, combine bran, oregano and basil. When eggplant is done, sprinkle with bran mixture and set aside. Reduce oven temperature to 350F.

In a small saucepan, sauté onions and garlic in olive oil until soft, stirring to prevent sticking and burning. Combine with cheeses in a medium bowl. Arrange half the eggplant slices in a 2-quart casserole or oblong pan that has been sprayed with non-stick cooking spray. Top with half the cheese-onion mixture, and spread half the tomato slices on top of this. Repeat layers. Bake at 350F covered, about 35 minutes. Uncover and bake 5 minutes more. Serve warm.

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