Crispy Baked Eggplant & Ricotta Stacks
Serves about 4.
Prep time: >10 minutes
Cook time: About 15 minutes
Ingredients:
- 1 medium eggplant, cut into thick slices
- ½ cup all-purpose flour
- 2 eggs, lightly beaten
- ¾ cup panko breadcrumbs
- ¼ cup shredded parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- About 1 cup part-skim ricotta cheese
- Marinara sauce for dipping
- Fresh basil chopped
Directions:
- Preheat oven to 425 degrees F. Line a baking sheet with foil and liberally coat with nonstick cooking spray.
- Mix the panko breadcrumbs with the parmesan cheese, Italian seasoning and salt and pepper.
- Dip each slice into the flour and then into the egg. Shake off any excess egg and then dredge in the panko breadcrumbs. Repeat until all of the slices have been coated.
- Place each eggplant slice onto the baking sheet and bake for about 8 minutes, or until golden brown on each side. Let cool slightly.
- To assemble the stacks, place about one tablespoon of ricotta cheese on top of an eggplant slice with chopped basil. Add another slice and top with another tablespoon of ricotta. Top with one smaller slice of eggplant and add ½ teaspoon of ricotta and chopped basil.
- Serve each stack with marinara.
Nutritional information per stack:
Calories: 296
Fat: 8.75 grams
Carbohydrates: 28.25 grams
Fiber: 3.25 grams
Protein: 16 grams
Weight Watchers Points: 6