35 mins

Baked eggplant and ricotta stacks

Dinner

Four servings

Nutrition info

• 2 eggplants
• 3 tbsp olive oil
• 1 ¾ tsp garlic powder
• 3 cups ricotta
• ¾ tsp italian seasoning
• 2 cups tomato pasta sauce
• ½ cup fresh basil

Directions

• Step 1

  Preheat oven to 375 degrees F. Line a baking sheet with foil.

• Step 2

  Slice eggplant into 1/2-inch rounds and place on the prepared baking sheet. Drizzle with olive oil and turn to coat. Sprinkle with garlic powder, salt and pepper. Bake 20 minutes.

  In this recipe

  • 2 eggplants
  • 3 tbsp olive oil
  • 1 ¾ tsp garlic powder
• Step 3

  Meanwhile, in a small bowl, combine ricotta, italian seasoning, salt and pepper. When eggplant has softened, remove from oven and top each round with tomato sauce and spoonfuls of ricotta. Bake another 10 minutes.

  In this recipe

  • 2 eggplants
  • 3 cups ricotta
  • ¾ tsp italian seasoning
  • 2 cups tomato pasta sauce
• Step 4

  Top with basil leaves if desired.

  In this recipe

  • ½ cup fresh basil