|Total Fat||14 g|
|Saturated Fat||7 g|
|Total Carbohydrate||31.5 g|
|Dietary Fiber||5.5 g|
Save leftovers for lunch or freeze for later.
|Olive oil||2 teaspoons|
|Garlic cloves, minced||3|
|Medium onion, diced||1|
|Crushed tomato with basil||28 ounces|
|Dried oregano||1/2 teaspoon|
|Large eggs, lightly beaten||2|
|Plain dry breadcrumbs||¾ cup|
|Eggplant (about 1¼-1½ pounds), unpeeled and cut into ¼-inch slices||1|
|Part-skim ricotta cheese||1½ cups|
|Part-skim mozzarella, shredded||1 cup|
|Parmesan cheese, grated||¼ cup|
- Preheat oven to 350˚F.
- Heat olive oil in a large sauté skillet or Dutch oven over medium-high heat. Add garlic and onion and cook for 2-3 minutes. Add crushed tomatoes and oregano and cook, stirring occasionally, for 10-15 minutes. Remove from heat and set aside.
- Lightly whisk together eggs in a shallow plate. Add breadcrumbs to another shallow plate. Dip eggplant slices in eggs and then in the breadcrumbs.
- Place a large nonstick skillet over medium heat and coat lightly with cooking spray. Add eggplant slices and cook until browned, about 5 minutes on each side.
- Pour 1/3 of the tomato sauce into a 12x7-inch baking dish. Layer half of the eggplant slices on top. Spread half of the ricotta over the eggplant. Repeat layers and end with remaining sauce. Top with mozzarella and parmesan cheese and bake for about 40 minutes.
2.5 medium-fat meat substitutes; 2 vegetables; 1 starch
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