Photo: Markus Spiske
Eggplant with Tomatoes, Ricotta and Parmigiano-Reggiano
11 ingredients
Serves 6.
openrecipes
Eggplant is often associated with oil-and-cheese-rich eggplant Parmesan. This recipe takes all the elements of that classic dish and streamlines the preparation while cutting the fat substantially. For example, the eggplant is roasted in a hot oven with just a thin coating of oil, rather than fried in oil on the stovetop, and fat calories are kept to a minimum by using part-skim-milk ricotta and mozzarella cheeses
Estimated Nutrition (whole recipe, rough)
633
Calories
28g
Protein
40g
Fat
41g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 globe eggplant, about 1 1/2 lb., trimmed
- Kosher salt for sprinkling, plus 1/4 tsp.
- 4 tsp. extra-virgin olive oil
- 2 Tbs. finely chopped yellow onion
- 1/2 tsp. minced garlic
- 1 can (14 1/2 oz.) whole or diced plum tomatoes with juices
- 1/4 cup torn fresh basil leaves
- Freshly ground pepper, to taste
- 1/2 cup part-skim ricotta cheese
- 2 Tbs. grated Parmigiano-Reggiano cheese
- 2 Tbs. shredded part-skim mozzarella cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes