To make clean-up easier, spray the casserole with non-stick spray before adding ingredients.
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 medium-size eggplant (about 1 pound) unpeeled, halved lengthwise and sliced 1/4 inch thick
- 2 cans (8 ounces each) low-sodium tomato sauce
- 1 can (14 1/2 ounces) low-sodium tomatoes, drained and chopped
- 2 cloves garlic, minced
- 1/4 teaspoon each red pepper flakes, dried oregano, and dried basil, crumbled
- 1/3 cup fine dry bread crumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup part-skim ricotta cheese
- 1/4 cup shredded part-skim mozzarella cheese (about 1 ounce)
1. Preheat broiler. In a small bowl, combine the lemon juice and olive oil. Brush the eggplant slices with the mixture and arrange in a single layer on a nonstick baking sheet; broil 5 to 6 inches from the heat for 2 1/2 minutes on each side until golden brown.
2. Reduce oven temperature to 350 degrees. In a medium-size bowl, mix together the tomato sauce, tomatoes, garlic, red pepper flakes, oregano, and basil. In a small bowl, combine the bread crumbs and Parmesan cheese.
3. Spoon 1/3 of the tomato sauce into a deep flameproof 1 1/2-quart casserole, sprinkle with 1/3 of the bread crumb mixture, and cover with a layer of eggplant. Spread 1/2 of the ricotta cheese over the eggplant and continue to layer in the same order, ending with tomato sauce. Scatter the mozzarella cheese over the top and bake for 45 minutes or until bubbling.
4.Increase the heat to broil and place the casserole 5 to 6 inches from the heat. Broil for 1 minute or until the casserole is golden.
Print this recipe
Source: Reader's Digest Great Recipes for Good Health
Submitted By: Joy Bowers