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MrsK's Eggplant Ricotta Casserole
2 large eggplants, sliced widthwise, about 1/2 inch thick
Olive oil
Salt
Black Pepper
Garlic Powder
1 large container of low-fat ricotta cheese
1 cup eggbeaters (or 4 eggs)
2 cups shreaded mozzerella
2 teaspoons dried oregano
About 2 cups of store-bought marinara sauce (I like Ragu flavored with meat)
1. Preheat oven to 450. Brush olive oil on 2 baking sheets and arrange eggplant slices in a single layer on baking sheets. Lightly brush eggplant slices with olive oil and season with salt & pepper. Roast about 10-15 minutes, then flip eggplant slices, lightly brush with olive oil, salt & pepper, and roast for 10-15 more minutes until eggplant is tender and golden.
2. Menwhile, in a large mixing bowl, combine ricotta, eggs, 1.5 cups of mozzerella, oregano, garlic powder (however much you like), and black pepper. Blend until mixture is smooth and creamy texture. I use my Cuisinart but you can probably mix by hand too.
3. Brush lasagne pan with olive oil. Place a layer of eggplant in the bottom of the dish, top with some marinara sauce, then cheese mixture, then repeat (eggplant, sauce, cheese) until the eggplant is used up -- about 3 layers. The last layer should be cheese and then top with the remaining 1/2 cup of mozzerella. Bake until bubbling & golden, about 20-25 minutes. Cool about 10 minutes before serving.
2 large eggplants, sliced widthwise, about 1/2 inch thick
Olive oil
Salt
Black Pepper
Garlic Powder
1 large container of low-fat ricotta cheese
1 cup eggbeaters (or 4 eggs)
2 cups shreaded mozzerella
2 teaspoons dried oregano
About 2 cups of store-bought marinara sauce (I like Ragu flavored with meat)
1. Preheat oven to 450. Brush olive oil on 2 baking sheets and arrange eggplant slices in a single layer on baking sheets. Lightly brush eggplant slices with olive oil and season with salt & pepper. Roast about 10-15 minutes, then flip eggplant slices, lightly brush with olive oil, salt & pepper, and roast for 10-15 more minutes until eggplant is tender and golden.
2. Menwhile, in a large mixing bowl, combine ricotta, eggs, 1.5 cups of mozzerella, oregano, garlic powder (however much you like), and black pepper. Blend until mixture is smooth and creamy texture. I use my Cuisinart but you can probably mix by hand too.
3. Brush lasagne pan with olive oil. Place a layer of eggplant in the bottom of the dish, top with some marinara sauce, then cheese mixture, then repeat (eggplant, sauce, cheese) until the eggplant is used up -- about 3 layers. The last layer should be cheese and then top with the remaining 1/2 cup of mozzerella. Bake until bubbling & golden, about 20-25 minutes. Cool about 10 minutes before serving.