Serves: 6 person(s)

Preparation Time: 25 mins
Cooking Time: 1 hr

Delicious vegetarian casserole.

Ingredients:

2 8 oz cans tomato sauce

171.43 g can tomato paste

1 Tbsp Italian herb seasoning

2 cloves garlic, minced

1 tsp freshly ground black pepper

1 dash hot pepper sauce

0.45 kg eggplant, sliced into 3/8" rounds

285.71 g light/low-fat ricotta cheese

1 large egg

1 cup part-skim mozzarella cheese, grated

28.57 g parmesan cheese

2 Tbsp bread crumbs

Directions:

Pre-heat broiler.

Blend all the sauce ingredients (tomato sauce, tomato paste, seasoning, pepper, garlic, pepper sauce) and set aside.

Spray both sides of each slice of eggplant. Place on cookie sheet, do not overlap. Broil 4 inches form heat 3-4 minutes; turn over and repeat for other side. Do not burn.

Preheat oven to 350°F.

Blend the ricotta, egg and parmesan cheese. In an 8" x 8" oven-proof cassserole dish, layer ingredients as follows:
1/3 sauce, 1/2 eggplant slices, 1/3 sauce, most of the mozzarella, all the ricotta mixture, remaining eggplant and remaining sauce.

Bake covered for 30 minutes. Remove cover and bake for 25 more minutes; then add remainder of mozzarella and bread crumbs and bake 5 minutes until cheese melts. Remove from oven and let casserole sit for 5 minutes before serving.

Author:

Karry, CalorieKing Member