-
1
Preheat oven to 450u00b0F. Heat 3 tablespoons of oil in skillet and cook
-
2
garlic and onion until they become aromatic and begin to brown. Add
-
3
stewed tomatoes and 1 tablespoon dried oregano. Once tomatoes begin to
-
4
bubble, stir in tomato paste. Reduce heat to low, add salt and pepper
-
5
to
-
6
taste, cover and let simmer lightly while you continue.
-
7
Slice eggplant lengthwise in 1/4-inch slices. Spread out eggplant on a
-
8
rimmed cookie sheets sprayed lightly with nonstick cooking spray. Salt
-
9
the slices generously on both sides, sprinkle with thyme, and lightly
-
10
brush (fingers are fine) with the remaining oil olive. Roast eggplant
-
11
in
-
12
oven until tender and slightly browned. If using yellow squash, also
-
13
roast briefly until soft and pliable. Remove and let cool enough to
-
14
handle. Reduce oven to 375u00b0F.
-
15
Meanwhile, stir together ricotta cheese, egg, remaining oregano, and
-
16
1/4 cup of Parmesan cheese. In a 12x9-inch baking dish spread 1/4 cup
-
17
of
-
18
tomato sauce. Cover with 3 or 4 eggplant slices, then half of the
-
19
roasted peppers, and then a third of the ricotta cheese mixture,
-
20
followed by a third of the mozzarella. Sprinkle half the basil over
-
21
cheeses, and then spinach and yellow squash (if using). Cover with
-
22
more
-
23
tomato sauce, eggplant, peppers, ricotta, mozzarella and basil. Top
-
24
with
-
25
remaining eggplant, tomato sauce, mozzarella, and any remaining
-
26
Parmesan. Cover with foil and bake for about 15 minutes. Remove foil
-
27
and
-
28
bake for about 15 minutes more or until cheese is bubbly and beginning
-
29
to brown. Remove and let cool for at least 5
-
30
minutes before serving.
-
31
Nutritional Information:
-
32
354.18 calories
-
33
12.35 g sugar
-
34
25.46 total fat (6.82 g sat, 18.64 g mono)
-
35
67.48 mg cholesterol
-
36
35.4 g carbohydrate
-
37
16.76 g protein
-
38
3.55 g fiber
-
39
754.95 mg sodium
