I wrote this recipe 3 years ago and do not have a photo right now, but I plan on making this again and will photograph it at that time, but until then… here ya go! It’s an awesome dish.
3 med. Eggplants, cubed (36 oz)
1/2 lg. Onion, diced (6.7 oz)
3 Tbsp Olive Oil
15 oz Ricotta cheese
2 lg. Eggs
1/2 c. Parmesan, grated
1 tsp Basil, dried
1 tsp Oregano, dried
1 tsp Garlic Powder
16 oz. Mozzarella, shredded, I used the Kraft Mozzarella with a touch of Philly
2 jars Mezzetta Homestyle Marinara sauce
What to do:
After cubing the eggplants, place in a large bowl and cover with salt and water to leech the bitterness from them, set this aside and let soak.
In a high sided saute pan, heat olive oil over med. to med-high heat, add onions, season with a little salt and saute for about 5 minutes until tender. Add the marinara sauce and stir well to combine, set aside.
Combine Ricotta, eggs, Parmesan, basil, oregano, and garlic powder until well combined.
Drain and rinse Eggplant cubes.
In a very large baking dish, place 1/3 of the sauce in the bottom of the dish, top with 1/2 of the eggplant cubes. Spread the ricotta mixture evenly over eggplant and top with another 1/3 of the sauce. Spread the second half of the eggplant cubes over the sauce and ricotta and then top that with the last of the sauce.
Cover entire dish with mozzarella, spreading evenly and cover with foil.
Bake in a pre-heated 375 degree oven for 45 minutes, uncover and bake for another 15 until cheese is nicely browned.
Makes 14 servings
If you have your own home-made tomato sauce, just adjust the nutrition info provided to reflect the numbers for your sauce. This made more than I could fit into any one casserole dish that I own, so I had to split this into 2 casserole dishes when I made it. This does freeze well.
Sodium: 716 mg Fat: 20.68 g Total Carbs: 11.52 g Fiber: 3.5 g Net Carbs: 8.02 g Veggie Net Carbs: 6.01 g Protein: 14.63g Calories: 302
Ratios: Carbs: 15% Fat: 62% Protein: 23%