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Eggplant Ricotta

Microwaverina's picture
Ingredients
  Frozen breaded eggplant slice 1 Can (10 oz)
  Ricotta cheese 3⁄4 Cup (12 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Onion powder 1⁄4 Teaspoon
  Shredded mozzarella cheese 1⁄2 Cup (8 tbs)
  Tomato 1 Medium, peeled and chopped
  Grated parmesan cheese 2 Tablespoon
  Dried parsley flakes 1⁄2 Teaspoon
Directions

Arrange frozen eggplant slices in single layer in 8 x 8-in baking dish.
Overlap edges if necessary.
Cover with wax paper.
Microwave at High 2 to 4 minutes, or until defrosted, rearranging slices after half the cooking time.
In small bowl combine ricotta cheese, milk, salt and onion powder.
Pour evenly over eggplant.
Sprinkle with mozzarella cheese.
Cover with wax paper.
Reduce power to 50% (Medium).
Microwave 5 to 7 minutes, or until cheese melts, rotating dish 1 or 2 times.
Sprinkle with tomato, Parmesan cheese and parsley.
Re-cover.
Microwave at 50% (Medium) 3 to 6 minutes, or until hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 330 Calories from Fat 191

% Daily Value*

Total Fat 21 g33%

Saturated Fat 9.2 g45.8%

Trans Fat 0 g

Cholesterol 44 mg14.7%

Sodium 682.6 mg28.4%

Total Carbohydrates 19 g6.5%

Dietary Fiber 2.2 g9%

Sugars 3.6 g

Protein 13 g25.1%

Vitamin A 13.6% Vitamin C 7.9%

Calcium 29.5% Iron 5.7%

*Based on a 2000 Calorie diet

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Eggplant Ricotta Recipe