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Eggplant Ricotta Bake

  • Eggplant Ricotta Bake

    Ingredients:

    • 3 eggplants
    • 1 1/2 cup chopped onion
    • 1 1/2 teaspoon minced garlic
    • 2 cups low-fat ricotta cheese
    • 1 1/2 cup part-skim mozzarella cheese, grated
    • 3/4 cup wheat germ
    • 1 teaspoon oregano
    • 1 teaspoon basil
    • 3 large, fresh tomatoes, sliced
    • 1 teaspoon olive oil

    Directions:

    1. Place parchment paper onto baking sheet.
    2. Slice the eggplant into 1/3-inch circles. Place on baking sheet.
    3. Put a few grains of salt on each slice.
    4. Bake for 15 minutes at 350 F.
    5. Sauté onions and garlic until soft.
    6. Combine the cheeses.
    7. Combine wheat germ and spices.
    8. Drizzle olive oil on bottom of a large baking pan.
    9. Layer ingredients this way: eggplant, wheat germ, cheese, tomato, eggplant, tomato, wheat germ.
    10. Cover pan with aluminum foil.
    11. Bake for 30 minutes at 350 F.
    12. Uncover and bake 5 minutes. Serve warm.

    Yield:

    12 servings

    Source:

    Dana-Farber/Brigham and Women's Cancer Center

  • Nutrition Tip

    With a pleasantly bitter taste and spongy texture, eggplant contains many important phytonutrients.

    When choosing an eggplant, pick one that is firm and heavy for the size. The skin should be smooth and shiny, and the color should be vivid. To test for the ripeness of an eggplant, gently press the skin with your thumb. If the skin springs back after releasing your thumb, then the eggplant is ripe. If the indentation remains, the eggplant is not ripe.

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  • Eggplant Ricotta Bake nutrition facts