Ingredients:
2 large eggplants, sliced lengthwise 1/2 in. thick
sea salt and black pepper
1 (15 ounce) containers part-skim ricotta cheese
3/4 cup egg substitute
1 cup parmesan cheese
2 teaspoons oregano
1 (16 ounce) jars ragu pasta sauce ( light, sugar free)
Directions:
preheat oven to 450.
place sliced eggplant in baking dish sprayed generously with cooking spray. coat eggplant well with spray.
salt and pepper to taste.
roast uncovered for 20 minute.
while eggplant is roasting, combine ricotta, parmesan, egg substitute, and oregano.
mix well.
layer casserole.
1/4 eggplant, 8oz. pasta sauce, half cheese mixture.
repeat until all ingredients are used.
bake uncovered for 20 to 25 minutes.
Servings: 4
Time preparation: 15 min.
Time total: 60 min.