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Low-Fat Mediterranean Eggplant Casserole

Low-Fat Mediterranean Eggplant Casserole

You can cut the fat of this classic Italian dish by substituting fat-free ricotta for full-fat, without sacrificing any flavor or pleasure. This is a healthy Mediterranean eggplant dish to please the whole family.

INGREDIENTS
1 pound eggplant (1 large or 2 medium)
2 1/2 cups pasta sauce, your favorite store-bought or homemade
1 15-ounce tub fat-free ricotta cheese, drained
1 6-ounce bag fresh baby spinach
1/3 cup freshly-grated Parmesan or Parmagiano-Reggiano cheese

1. Preheat oven to 450. Meanwhile, slice the eggplant longways in 1/4-inch slices, and place without overlapping on a baking sheet lightly coated with olive oil or cooking spray. Roast in preheated oven 20 minutes, turning once, until tender. Remove and set aside.

2. Steam spinach over a pot of boiling water for 3 minutes or until barely wilted, then squeeze dry and set aside.

3. Reduce oven to 350F. In an 8-inch by 8-inch baking dish, place 1/3 of the sauce, then layer 1/3 of the eggplant slices on top. Top with 1/3 of the spinach and 1/3 of the ricotta. Repeat layers, then top final layer with Parmesan and bake until bubbly about 25 minutes.

Serves 4.

Read more: Food, All recipes, Entrees,

By Cait Johnson, author of Witch in the Kitchen (Inner Traditions, 2001).

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Cait Johnson

Cait Johnson, MFA, is the author of six books, including Earth, Water, Fire, and Air: Essential Ways of Connecting to Spirit, Witch in the Kitchen, Celebrating the Great Mother and Tarot Games. She has been a counselor for more than 20 years, and teaches workshops on seasonal elemental approaches to self-healing, conscious eating, and soul-nurturing creativity.

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33 comments

+ add your own
6:32AM PDT on May 14, 2013

delicia de receita, adoro beringelas, fazem parte do nosso cardapio

4:26AM PDT on May 14, 2013

thank you!

3:10AM PDT on May 14, 2013

Yum!

3:01AM PDT on May 14, 2013

Thank you.

1:35AM PDT on May 14, 2013

ty

8:17PM PDT on May 13, 2013

Thank you!

4:53PM PDT on May 13, 2013

Thank you.

8:09AM PDT on May 13, 2013

eegplant tastes so good! Thanks

7:53AM PDT on May 13, 2013

Thanks.

3:37AM PDT on May 13, 2013

Thank you :)

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