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Photo: Ali Redmond
Active Time:15 minsTotal Time:1 hrServings:4Jump to Nutrition Facts
Active Time:15 minsTotal Time:1 hrServings:4
Active Time:15 mins
Active Time:
15 mins
Total Time:1 hr
Total Time:
1 hr
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1largeeggplant1cupno-salt-added canned white beans, rinsed¼cupfresh flat-leaf parsley2tablespoonsfresh basil2tablespoonsextra-virgin olive oilJuice of 1/2 lemon2cloves garlic½teaspoonsalt1 ½cupslow-sodium marinara sauce½cuppart-skim ricotta cheese½cuppart-skim shredded mozzarella cheeseCrushed red pepper for garnish
Cook Mode(Keep screen awake)
Ingredients
1largeeggplant
1cupno-salt-added canned white beans, rinsed
¼cupfresh flat-leaf parsley
2tablespoonsfresh basil
2tablespoonsextra-virgin olive oil
Juice of 1/2 lemon
2cloves garlic
½teaspoonsalt
1 ½cupslow-sodium marinara sauce
½cuppart-skim ricotta cheese
½cuppart-skim shredded mozzarella cheese
Crushed red pepper for garnish
DirectionsPreheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.Slice eggplant crosswise into 1/4-inch slices. Arrange the slices in a single layer on the prepared baking sheet; bake until tender, about 20 minutes.Meanwhile, add beans, parsley, basil, oil, lemon juice, garlic and salt to a food processor; pulse until smooth, scraping down the sides of the bowl as needed, about 1 minute.Spread 1/4 cup marinara in a medium ovenproof skillet. Arrange about 4 or 5 eggplant slices, slightly overlapping, in a single layer to cover the sauce. Spoon 1/2 cup marinara over the eggplant and top with 1/2 cup bean mixture and 1/4 cup ricotta, spreading the layers evenly over the eggplant. Repeat with another layer of eggplant, marinara, bean mixture and ricotta. Top with the remaining eggplant slices, marinara and mozzarella. Cover with foil and bake until the sauce is bubbly and the cheese is melted, about 30 minutes. Remove the foil and bake until the cheese is slightly browned, 10 minutes more. Sprinkle with crushed red pepper, if desired.EquipmentParchment paperOriginally appeared: EatingWell.com, September 2022
Directions
Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.Slice eggplant crosswise into 1/4-inch slices. Arrange the slices in a single layer on the prepared baking sheet; bake until tender, about 20 minutes.Meanwhile, add beans, parsley, basil, oil, lemon juice, garlic and salt to a food processor; pulse until smooth, scraping down the sides of the bowl as needed, about 1 minute.Spread 1/4 cup marinara in a medium ovenproof skillet. Arrange about 4 or 5 eggplant slices, slightly overlapping, in a single layer to cover the sauce. Spoon 1/2 cup marinara over the eggplant and top with 1/2 cup bean mixture and 1/4 cup ricotta, spreading the layers evenly over the eggplant. Repeat with another layer of eggplant, marinara, bean mixture and ricotta. Top with the remaining eggplant slices, marinara and mozzarella. Cover with foil and bake until the sauce is bubbly and the cheese is melted, about 30 minutes. Remove the foil and bake until the cheese is slightly browned, 10 minutes more. Sprinkle with crushed red pepper, if desired.EquipmentParchment paper
Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
Slice eggplant crosswise into 1/4-inch slices. Arrange the slices in a single layer on the prepared baking sheet; bake until tender, about 20 minutes.
Meanwhile, add beans, parsley, basil, oil, lemon juice, garlic and salt to a food processor; pulse until smooth, scraping down the sides of the bowl as needed, about 1 minute.
Spread 1/4 cup marinara in a medium ovenproof skillet. Arrange about 4 or 5 eggplant slices, slightly overlapping, in a single layer to cover the sauce. Spoon 1/2 cup marinara over the eggplant and top with 1/2 cup bean mixture and 1/4 cup ricotta, spreading the layers evenly over the eggplant. Repeat with another layer of eggplant, marinara, bean mixture and ricotta. Top with the remaining eggplant slices, marinara and mozzarella. Cover with foil and bake until the sauce is bubbly and the cheese is melted, about 30 minutes. Remove the foil and bake until the cheese is slightly browned, 10 minutes more. Sprinkle with crushed red pepper, if desired.
Equipment
Parchment paper
Originally appeared: EatingWell.com, September 2022
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Nutrition Facts(per serving)285Calories14gFat28gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
