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