Cooking with eggplant is tricky, since it doesn't have a strong flavor on its own. In this vegetarian-friendly dish, we pair it with marinara and two tasty cheeses.
Ingredients
- 3 medium eggplants
- ¼ cup Pompeian extra virgin olive oil
- 2 cups marinara sauce
- 1 cup part-skim ricotta
- 8 ounces fresh mozzarella cheese sliced into 1/8 inch discs
Steps
- Peel and slice the eggplant widthwise into ¼-inch slices. Set oven to broil. Line a baking tray with foil. Brush 2 tbsp olive oil onto the eggplant and arrange half the eggplant onto the baking sheet. Season with salt (in moderation) and pepper. Broil for 2 min., flip, brush with remaining oil, and broil for an additional 2 min. or until eggplant is tender. Remove and set aside. Repeat with remaining eggplant.
- Turn off broiler and preheat oven to 450°F. Spoon ¼ cup sauce into the bottom of a 9x13-inch baking pan followed by half of the cooked eggplant, making an even layer. Top with another ½ cup of sauce, ½ cup of ricotta in small spoonful’s, and ½ of the mozzarella. Repeat to create another layer. Bake for 10 min. and remove. Turn broiler back on and broil dish for 2–3 min., or until edges are bubbling. Serve warm.
Tags
- 5 ingredient recipes
- take 5
- quick & easy
- vegetarian
- S1 2016
Nutrition information
- Calories 261kcal 13%
- Fat 16.8g 26%
- Saturated fat 6.3g 32%
- Carbs 17.0g 6%
- Sodium 497mg 21%
- 9.9g sugar
- 6.2g fiber
- 12.4g protein
- 33mg cholesterol
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