Ingredients
- 2 large eggplants
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 lb reduced-fat ricotta cheese
- 1 egg white
- 1 tablespoon minced fresh chives (or scallions)
- 2 1/2 cups pasta sauce (store-bought jarred or homemade)
- 1 cup shredded reduced-fat mozzarella cheese
- 1/4 cup grated parmesan cheese
Directions
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Preheat oven to 425°.
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Slice the eggplants lengthwise into long, 1/4-inch strips.
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Use 1/2 teaspoon salt and 1/4 teaspoon pepper to season both sides.
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Place the strips on a nonstick or greased baking sheet; bake for 5-7 minutes on each side.
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You may also grill the vegetable strips.
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Decrease oven temperature to 350°.
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With a fork, mix together the ricotta, egg white, chives, and remaining salt and pepper.
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Spread 1 1/2 cups of the pasta sauce on the bottom of an oblong dish, about 13 × 9 inches.
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Then place a single layer of vegetables on top.
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Evenly spread half the ricotta mixture on top of the vegetables.
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Place another layer of vegetables on that, and the remaining ricotta, and top with the remaining vegetables.
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Cover with the remaining sauce, then evenly distribute the mozzarella and Parmesan on top.
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Cover with foil and bake for 1 hour.
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Remove the foil for the last 5-10 minutes.