Delicious vegetarian casserole.
Author: Karry, CalorieKing.com member
Serves: 6 person(s)
Preparation Time: 25 mins
1 (6 oz) 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
28.57 g Parmesan cheese
1 cup grated part-skim mozzarella cheese, divided
2 Tbsp bread crumbs
SAUCE: Blend the tomato sauce, tomato paste, Italian seasoning, garlic, black pepper, and hot pepper sauce; set aside.
EGGPLANT: With cooking spray, spray both sides of each slice of eggplant. Place on cookie sheet, do not overlap. Broil 4 inches from heat 3 to 4 minutes; turn over and repeat for other side. Do not burn.
Preheat oven to 350°F.
Blend the ricotta cheese, egg and Parmesan cheese. In an 8" x 8" oven-proof casserole dish, layer ingredients as follows:
1/3 sauce, 1/2 eggplant slices, 1/3 sauce, most of the mozzarella (reserve some), all the ricotta mixture, remaining eggplant, and remaining sauce.
Bake covered in pre-heated oven for 30 minutes. Remove cover and bake for 25 more minutes; then add remainder of mozzarella and bread crumbs. Bake 5 minutes until cheese melts. Remove from oven and let casserole sit for 5 minutes before serving.
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