Baked Eggplant Parmesan with Ricotta
Makes 1 serving
Ingredients:
1 eggplant sliced thin (you will use 99 grams once cooked for this recipe)
4 oz part skim ricotta cheese
2 oz reduced fat mozzarella cheese
1 can Italian diced tomatoes (5 grams or less of carbs per 1/2 cup) pour into a small blender and blend-**you will use 1/2 cup for this recipe
1 1/2 Tbsp parmesan cheese
1/2 tsp Italian seasoning
Directions
Preheat oven to 350 degrees.
Place sliced eggplant on baking sheet sprayed with cooking spray and bake until softened-about 20 minutes
Weigh out 99 grams (2 greens)
Place half the eggplant in a small baking dish sprayed with cooking spray
Top with 4 ounces of ricotta cheese, 1/4 cup of the tomatoes that have been blended, 1 oz of reduced fat mozzarella, 1 Tbsp of parmesan cheese, and 1/4 tsp of Italian seasoning.
Add the rest of the eggplant on top of that and top the eggplant with the other 1/4 cup of blended tomatoes, the other 1 ounce of reduced fat mozzarella, 1/2 Tbsp parmesan cheese, and 1/4 tsp of Italian seasoning.
Bake in preheated 350 degree oven for about 40 mins until the cheese is lightly browned and melted and it’s bubbly!
Per serving for program: 1 lean, 3 greens, 2 condiments
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