Baked Eggplant With Tomato Sauce and Three Cheeses

May 10, 2023May 10, 20230 1
Baked Eggplant With Tomato Sauce and Three Cheeses Recipe
in Main

Prep

30 min

Cook

45 min

Ready In

75 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 lbs eggplants
Pam cooking spray , olive oil flavored
3 bell peppers ( red or yellow stemmed andseeded and halved )
1/3 cup olive oil
1 cup chopped onion
4 garlic cloves , finely chopped
2 tablespoons flour
2 cups milk
1 pinch cayenne pepper
1 can tomatoes ( crushed or pureed )
1/2 cup basil leaves , chopped
1 cup skim milk ricotta cheese
1/4 cup parmesan cheese
1 egg yolk
1 cup shredded mozzarella cheese

Nutrision Information

Servings Per Recipe
6-8
Calories
415
Sugar
10g
Fat
28g
Baked Eggplant With Tomato Sauce and Three Cheeses is an Italian-inspired dish that's sure to satisfy your taste buds. This hearty vegetarian recipe features roasted eggplant, bell peppers, and a creamy combination of ricotta, Parmesan, and mozzarella cheese. The roasted vegetables are layered with a rich tomato sauce and three-cheese mixture, then baked to bubbly perfection. This dish is the perfect comfort food for a cozy night in, and it can be served as a main course or side dish for a family dinner or special occasion.

Instructions

1.Preheat the oven to 375°F.
2.Cut the eggplants lengthwise into 1/4 inch slices.
3.Spray a baking sheet with cooking spray.
4.Lay eggplant slices on baking sheet and spray lightly.
5.Roast in oven until golden brown, about 12-15 minutes.
6.While eggplant is cooking, roast bell peppers, cut-side down, on a baking sheet until skin is blackened and charred, about 15-20 minutes.
7.Remove from oven and transfer to a large bowl, cover and let cool.
8.Gently remove the skin and stem from the peppers and slice them into thin strips.
9.Warm olive oil in a large saucepan over medium-high heat.
10.Add onion, sauté until the onion is soft and translucent, about 5 minutes.
11.Add garlic to the pan and sauté until fragrant, about 30 seconds.
12.Whisk in the flour until the mixture is golden.
13.Gradually whisk in the milk and cook until the sauce thickens.
14.Add cayenne pepper and pureed canned tomatoes.
15.Add basil leaves and stir.
16.Season the tomato sauce with salt and pepper to taste.
17.In a separate bowl, mix the ricotta cheese, egg yolk and Parmesan cheese together and season with salt and black pepper to taste.
18.In a large baking dish, spread a thin layer of tomato sauce.
19.Top tomato sauce layer with a single layer of eggplant slices, then 1/3 of the pepper strips, and half of the ricotta mixture.
20.Repeat these layers, finishing with cheese on top.
21.Bake in oven until cheeses are melted and bubbly, about 20-25 minutes.
22.Serve hot and enjoy!

PROS

This dish is a delicious vegetarian option that’s rich in flavor.

The combination of three cheeses – ricotta, Parmesan, and mozzarella – makes the dish creamy and satisfying.

The eggplant is a versatile vegetable that’s low in calories and high in dietary fiber.

CONS

Eggplant can be bitter if not prepared properly, so it’s important to remove the seeds before roasting for a more enjoyable flavor.

This dish is relatively high in calories and fat due to the inclusion of cheese and milk in the recipe.

HEALTH & BENEFITS

Eggplant is a nutrient-dense food that’s low in calories and high in fiber, making it great for weight management and digestive health.
The tomato sauce in this recipe contains lycopene, a powerful antioxidant that may help reduce the risk of certain diseases, including cancer and heart disease.
The peppers in this recipe are high in vitamin C, an immune-boosting nutrient that also supports skin health.

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