| Zutat |
Menge |
Kalorien |
| Aubergine |
458g |
115kcal |
| Speisesalz |
2.845g |
0kcal |
| Käse, Parmesankäse, gerieben |
22.5g |
95kcal |
| Käse, Mozzarella, teilentrahmte Milch |
84.6g |
215kcal |
| Schwarzer Pfeffer, gemahlen |
0.2875g |
1kcal |
| Sauce, pasta, spaghetti/marinara, ready-to-serve |
168.6g |
84kcal |
| Käse, Ricotta, Teil Magermilch |
262g |
362kcal |
Recipe Instructions:
Ingredients
Cooking spray
4 spray(s)
Eggplant(s)
1 large, (about 1¼ lb), cut into ½-inch-thick rounds
Home made marinara sauce
¾ cup(s)
Part-skim ricotta cheese
1 cup(s)
Part-skim mozzarella cheese
6 Tbsp, divided
Grated Parmesan cheese
4 Tbsp, divided
Table salt
½ tsp
Black pepper
⅛ tsp
Instructions
Preheat the broiler. Coat a rimmed baking sheet with cooking spray. Arrange the eggplant in a single layer on the baking sheet. Spray with cooking spray.
Broil until well browned, about 5 minutes. Turn the eggplant over and spray again. Broil until well browned and tender, about 5 minutes longer. Remove from the oven and reduce temperature to 375°F.
Spread ½ cup sauce on the bottom of an 8-inch square baking dish. Top with half the eggplant. In a medium bowl, combine the ricotta, 4 tbsp mozzarella, 2 tbsp Parmesan, salt, and black pepper. Spread the mixture over the eggplant.
Top with the remaining eggplant, then spoon over the remaining ¼ cup sauce, and sprinkle with the remaining 2 tbsp mozzarella and 2 tbsp Parmesan.
Bake until the sauce is bubbly around edges and the cheese is melted, about 20 minutes. Let the eggplant stand for 5 minutes before cutting into 4 pieces.
Serving size: 1 piece
