• prep: 20 min
  • cook: 1 hr
  • total: 1 hr 20 min
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  • servings:
  • Summary

    Melt-in-your-mouth eggplants, creamy ricotta, parmesan and tomato sauce come together in this delicious meatless eggplant casserole that just screams summer. It's vegetarian and gluten-free! 

    Ingredients

    • 3 eggplants
    • olive oil spray
    • 3 cups tomato passata (or marinara)
    • 2 tbsp fresh oregano leaves (chopped)
    • 2 tsp fresh basil leaves (chopped)
    • 14 oz fresh ricotta cheese (400 g )
    • 1.5 cup parmesan cheese, (grated, divided into 1 cup + 1/2 cup (about 5.5 oz - 155 grams total))
    • 3 eggs
    • sea salt and freshly cracked pepper

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 271 % Daily Value *
    • Total Fat: 17 g 26.63%
    • Saturated Fat: 9 g 45.06%
    • Trans Fat: 0 g %
    • Cholesterol: 45 mg 15.07%
    • Sodium: 874 mg 36.4%
    • Calcium: 299 mg 29.9%
    • Potassium: 128 mg 3.65%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 5.77%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 14 g %
    • Dietary Fiber: 3 g 12.02%
    • Sugar: 7 g
    • Protein: 15 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 19.46%
    • Vitamin C 5.42%
    • Vitamin D 2.35%
    • * 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 - Starch1
    • Exchange - Vegetables0
    • Exchange - Lean Meat2
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy1 c
    • MyPlate - Protein Total0 oz-eq

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