Eggplant Ricotta Bake

Yield: 2 servings

Per serving: 1 Lean, 3 Green, 3 Condiments

Prep Time: 15 minutes

Total Time: 30 minutes

Ingredients:

• 2½ cups diced eggplant (about ¾-inch cubes)

• ½ cup chopped tomatoes

• 1 tsp dried oregano

• ¼ tsp kosher salt

• ⅛ tsp ground black pepper

• 1⅓ cup part-skim ricotta

• 2 eggs

• 3 tbsp grated parmesan

Directions:

1. Preheat oven to 450°F.

2. In a medium nonstick sauté pan, sauté the eggplant until soft and light golden brown. Add the tomatoes, oregano, salt, and pepper.

3. Reduce the heat to medium-low and cook for about 1 to 2 minutes.

4. Divide the eggplant and tomato mixture between 2, (7-inch or ½ quart) non-stick baking dishes.

5. Combine the ricotta, egg, and parmesan in a medium-sized mixing bowl.

6. Top the eggplant dishes evenly with the ricotta mixture.

7. Bake on the top rack of oven until bubbly and golden brown, about 15 to 20 minutes.

Nutrition Facts Per Serving: 370 calories, 20g fat, 18g carbohydrate, 29g protein