Nutrition Facts

Serving Size1
Total Fat14 g
Saturated Fat7 g
Sodium571 mg
Total Carbohydrate31.5 g
Dietary Fiber5.5 g
Protein21 g

Servings and Times


Tip: Save leftovers for lunch or freeze for later.

Ingredients and Preparation

Olive oil2 teaspoons
Garlic cloves, minced3
Medium onion, diced1
Crushed tomato with basil28 ounces
Dried oregano1/2 teaspoon
Large eggs, lightly beaten2
Plain dry breadcrumbs¾ cup
Eggplant (about 1¼-1½ pounds), unpeeled and cut into ¼-inch slices1
Cooking spray
Part-skim ricotta cheese1½ cups
Part-skim mozzarella, shredded1 cup
Parmesan cheese, grated¼ cup
  1. Directions
  2. Preheat oven to 350˚F.
  3. Heat olive oil in a large sauté skillet or Dutch oven over medium-high heat. Add garlic and onion and cook for 2-3 minutes. Add crushed tomatoes and oregano and cook, stirring occasionally, for 10-15 minutes. Remove from heat and set aside.
  4. Lightly whisk together eggs in a shallow plate. Add breadcrumbs to another shallow plate. Dip eggplant slices in eggs and then in the breadcrumbs.
  5. Place a large nonstick skillet over medium heat and coat lightly with cooking spray. Add eggplant slices and cook until browned, about 5 minutes on each side.
  6. Pour 1/3 of the tomato sauce into a 12x7-inch baking dish. Layer half of the eggplant slices on top. Spread half of the ricotta over the eggplant. Repeat layers and end with remaining sauce. Top with mozzarella and parmesan cheese and bake for about 40 minutes.