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Eggplant Ricotta Bake

Two Stars Guiding Stars
  • Servings:

    12 (266 g) as an appetizer
  • Prep Time:

    20 minutes
  • Cook Time:

    60 minutes


This spin on the layered vegetable lasagna takes advantage of fresh vegetables to create rich, wonderful flavors. Follow it with a dessert of ripe summer fruit.
3 eggplants, sliced
1 1/2 cups chopped onion
1 1/2 tsp. minced garlic
2 cups low-fat ricotta cheese
1 1/2 cups part-skim mozzarella cheese, grated
3/4 cup wheat germ
1 tsp. oregano
1 tsp. basil
3 large tomatoes, sliced
Eggplant Ricotta Bake


1. Preheat oven to 350 degrees F. Spray cookie sheet with nonstick cooking spray, lay eggplant out on the sheet, and bake until soft (15-20 minutes).
2. While eggplant is baking, saute onions and garlic in a nonstick skillet with a tablespoon of water until soft (5-6 minutes).
3. Stir together the cheeses in a small bowl. In a separate bowl, stir together the wheat germ and spices.
4. Coat a 13"x9" baking dish with nonstick cooking spray and create layers of eggplant, onion, cheese, tomato, and wheat germ, making the final layer wheat germ. Bake until heated through and browned on top (25-30 minutes).


Nutritional Facts
Servings 12 (266 g)
Base Nutrients
Calories 176 kcal (9%)
Calories from Fat 64 kcal (0%)
Total Fat 7 g (11%)
Saturated Fat 4 g (19%)
Cholesterol 22 mg (7%)
Sodium 142 mg (6%)
Total Carbohydrates 19 g (6%)
Dietary Fiber 6 g (22%)
Protein 12 g (20%)
Vitamin A n/a
Vitamin C 11 mg (12%)
Calcium 238 mg (18%)
Iron 1 mg (7%)