Italian Eggplant Ricotta Bake

  • prep: 15 min
  • cook: 45 min
  • total: 1 hr
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  • servings:
  • Ingredients

    • FILLING
    • 3 tablespoons oil (45 grams)
    • 1 small onion diced
    • 1 clove garlic minced
    • 1 large eggplant diced
    • 1 large tomato seeded and diced
    • 1 teaspoon oregano (1 gram)
    • 1/4 teaspoon salt (1.4 grams)
    • 4 fresh basil leaves chopped
    • pinch of thyme
    • pinch of hot pepper flakes if desired
    • 1/4 cup water (62 grams)
    • TOPPING
    • 1/2 cup ricotta (100 grams)
    • 1 egg
    • 1/4 cup freshly grated Parmesan Cheese (25 grams)

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 242 % Daily Value *
    • Total Fat: 19 g 29.02%
    • Saturated Fat: 4 g 21.73%
    • Trans Fat: 0 g %
    • Cholesterol: 19 mg 6.43%
    • Sodium: 218 mg 9.08%
    • Calcium: 209 mg 20.93%
    • Potassium: 699 mg 19.97%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 10.29%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 16 g %
    • Dietary Fiber: 6 g 25.77%
    • Sugar: 4 g
    • Protein: 8 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 9 g
    • Vitamin A 185.3%
    • Vitamin C 30.08%
    • Vitamin D 0.26%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat3
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables3
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy1 c
    • MyPlate - Protein Total0 oz-eq

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