The recipe calls for:
5 eggplant slices
1 can petite diced tomatoes, 14oz
1 can tomato sauce, 8oz
1 tbs olive oil
3/4 cup part-skim ricotta
3/4 whole wheat panko bread crumbs
1/2 egg substitute
1/2 tsp garlic powder
1 tbs garlic, minced
1/4 cup basil, chopped
1 tsp red pepper flakes
a dash of salt & pepper
-- Preheat oven to 350 degrees.
-- Add the diced tomatoes, tomato sauce, olive oil, minced garlic, chopped basil, red pepper flakes and salt/ pepper to a small pot. Heat on the stove on medium for awhile so all the flavors are brought out in the sauce. Let it simmer.
-- While the sauce is simmering, dip the eggplant slices into the egg substitute then dip them into the bread crumbs.
-- Mix the ricotta cheese and garlic powder.
-- Spray a baking dish with cooking oil and place the breaded eggplant slices into the dish.
-- Top the eggplant with the homemade marinara sauce then spoon a little ricotta cheese mixture on top of each slice.
-- Bake the eggplant in the oven for about 35 minutes.