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Eggplant Ricotta Bake
Eggplant Ricotta Bake
3 each Small eggplant
1 1/2 cup Chopped onion
1 1/2 teaspoon Cloves garlic, minced
2 cup Low fat Ricotta cheese
1 1/2 cup Mozzarella cheese, part skim, grated
3/4 cup Wheat, germ
1 teaspoon Dried oregano
1 teaspoon Dried basil
3 each Large fresh tomatoes, sliced
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Eggplant Ricotta Bake

Eggplant Ricotta Bake

Eggplant Ricotta Bake
Three Stars Guiding Stars
  • Servings:Serves 12
  • Prep Time:20 minutes
  • Cook Time:50 minutes
1. Spray cookie sheet with nonstick cooking spray. Slice the eggplant into 1/3-inch circles. Place on cookie sheet. Put a few grains of salt on each slice.
2. Bake for 15 minutes at 350 degrees F. Sauti onions and garlic until soft. Combine the cheeses.
3. Combine wheat germ and spices. Coat a large baking pan with nonstick cooking spray. Layer ingredients this way: eggplant, wheat germ, cheese, tomato, eggplant, tomato, wheat germ. Cover pan. Bake at 350 degrees F for 30 minutes.
4. Uncover and bake 5 minutes. Serve warm. Reheats beautifully in the microwave oven.