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Ингредиенты
- 1 pkt frzn spinach (10 ounce) thawed and liquid removed
- 1 med aubergine
- 1 c. lowfat ricotta cheese
- 1/4 c. feta cheese (or possibly to taste)
- 1 x egg">egg or possibly egg">egg white
- 16 ounce tomato sauce no salt added
- 2 Tbsp. parmesan cheese grated, optional pepper garlic basil italian spices
Инструкции
- Thinly slice aubergine lengthwise, sprinkle lightly with salt, and set aside.
- Mix liquid removed spinach with ricotta, feta, egg and spices. Rinse aubergine and pat dry. In an 8x8 glass casserole dish sprayed with non-stick, make a layerof aubergine (3 or possibly 4 slices) to cover the bottom. Follow this with a c. orso of the spinach mix, spread out over the aubergine. Repeat this 1 or possibly 2more times, till the aubergine and spinach are used up, ending with spinach ontop. Pour tomato sauce over the top and let it go down into the sides.
- Sprinkle with parmesan if you are using it. Bake at 375 for 35-45 min,till a knife inserted in the center goes through easily, indicating which the aubergine is fully cooked. Let it rest about 5 min before serving.
- Makes about 4 large or possibly 6 small servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1118g | |
| Calories 724 | |
| Calories from Fat 339 | 47% |
| Total Fat 38.04g | 48% |
| Saturated Fat 23.84g | 95% |
| Trans Fat 0.0g | |
| Cholesterol 143mg | 48% |
| Sodium 3212mg | 134% |
| Potassium 2673mg | 76% |
| Total Carbs 57.55g | 15% |
| Dietary Fiber 19.4g | 65% |
| Sugars 30.33g | 20% |
| Protein 46.76g | 75% |
