Eggplant Ricotta Bake Recipe

Ingredients

• 3 eggplant
• 1 1/2 cup(s) onion(s), chopped
• 1 1/2 teaspoon garlic, minced
• 2 cup(s) cheese, ricotta, low-fat
  
  
• 1 1/2 cup(s) cheese, mozzarella, part-skim, grated
  
  
• 3/4 cup(s) wheat germ
• 1 teaspoon oregano
• 1 teaspoon basil, dried
• 3 large tomato(es), sliced

Preparation

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. Saute 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, cheese. Cover pan. Bake at 350 degrees F for 30 minutes.
4. Uncover and bake 5 minutes. Serve warm. Reheats beautifully in the microwave oven.




 (credits)