Skinny Baked Eggplant Parmesan Recipe With Ricotta: This Healthy Casserole Recipe Is Fabulous by Sarah Amona
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour and 10 minutes
- 1 eggplant, sliced thin
- 4 ounces part-skim ricotta cheese
- 2 ounces reduced-fat mozzarella cheese
- 1 can (14 ounces) Italian diced tomatoes (pour into a blender and puree)
- 1 1/2 tablespoons Parmesan cheese
- 1/2 teaspoon Italian seasoning
Here's how to make it:
- Place the sliced eggplant on a baking sheet sprayed with cooking spray. Bake until softened, about 20 minutes.
- Place half the eggplant in a small baking dish sprayed with cooking spray. Top with ricotta cheese, 1/4 cup of the tomatoes that have been blended, 1 ounce of reduced fat mozzarella, 1 tablespoon of Parmesan cheese and 1/4 teaspoon of Italian seasonings.
- Add the rest of the eggplant on top. Top the eggplant with the other 1/4 cup of blended tomatoes, the other 1 ounce of reduced fat mozzarella, 1/2 tablespoons Parmesan cheese and 1/4 tsp of Italian seasonings.
- Bake in preheated 350-degree F oven for about 40 minutes until the cheese is lightly browned and melted.
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