Eggplant Ricotta Bake
This spin on the layered vegetable lasagna takes advantage of fresh vegetables to create rich, wonderful flavors. Follow it with a dessert of ripe summer fruit.
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Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Nonstick skillet
- Baking dish
- Baking sheet
- Oven
- Stove
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 3 eggplants, sliced
- 1½ cups chopped onion
- 1½ tsp. minced garlic
- 2 cups low-fat ricotta cheese
- 1½ cups part-skim mozzarella cheese, grated
- ¾ cup wheat germ
- 1 tsp. oregano
- 1 tsp. basil
- 3 large tomatoes, sliced
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