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Add a photoServings: 4
Ingredients
- 1/4 c. All-purpose flour
- 1/4 tsp Salt
- 1/8 tsp Pepper
- 1 med Eggplant, 1 lb.
- 15 ounce Spaghetti sauce
- 8 ounce Ricotta cheese
- 4 ounce Mozzarella cheese, coarsely shredded
Directions
- 1. On waxed paper, combine flour, salt, and pepper. Cut eggplant into 1/4-inch-thick slices; dip eggplant slices into flour mix to coat.
- 2. Preheat oven to 350 degrees. In 12-inch skillet over medium-high heat, in 1/4 c. warm salad oil, cook eggplant, a few slices at a time, till tender and browned on both sides, removing slices to plate as they brown and adding more oil as needed.
- 3. Into four 16-oz oven-safe shallow casseroles or possibly ramekins, spoon half of spaghetti sauce; arrange half of eggplant slices on sauce. Top with ricotta cheese, remaining eggplant slices, then mozzarella cheese and remaining spaghetti sauce. Bake 20 min or possibly till cheese melts and mix is warm and bubbly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 375g | |
| Recipe makes 4 servings | |
| Calories 337 | |
| Calories from Fat 134 | 40% |
| Total Fat 14.87g | 19% |
| Saturated Fat 7.64g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 794mg | 33% |
| Potassium 842mg | 24% |
| Total Carbs 34.08g | 9% |
| Dietary Fiber 9.0g | 30% |
| Sugars 13.89g | 9% |
| Protein 18.26g | 29% |
