Directions:
- Brush both sides of eggplant slices with 2 tablespoons oil; sprinkle with garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill, covered, over medium heat or broil 4-6 in. from the heat for 2-3 minutes on each side. Set aside.
- In a large skillet, saute the tomatoes, onion, Italian seasoning, and remaining salt and pepper in remaining oil. Add spinach; cook 1 minute longer. Add spinach; stir until wilted. Combine the ricotta, 1/2 cup mozzarella and egg; stir into tomato mixture.
- Arrange eggplant in a single layer in a 13-in. x 9-in. baking dish coated with cooking spray. Top with tomato mixture and pasta sauce. Sprinkle with remaining mozzarella.
- Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Let stand for 5 minutes before serving. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 268.67 Kcal (1125 kJ) | ||
| Calories from fat | 136.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.17g | 23% | |
|---|---|---|---|
| Cholesterol | 51.21mg | 17% | |
| Sodium | 777.62mg | 32% | |
| Potassium | 534.57mg | 11% | |
| Total Carbs | 25.2g | 8% | |
| Sugars | 14.22g | 57% | |
| Dietary Fiber | 6.66g | 27% | |
| Protein | 10.18g | 20% | |
| Vitamin C | 11.1mg | 18% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 0.4mg | 2% | |
| Calcium | 179.9mg | 18% | |
| Amount Per 100 g | |||
| Calories | 78.23 Kcal (328 kJ) | ||
| Calories from fat | 39.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.42g | 23% | |
|---|---|---|---|
| Cholesterol | 14.91mg | 17% | |
| Sodium | 226.43mg | 32% | |
| Potassium | 155.66mg | 11% | |
| Total Carbs | 7.34g | 8% | |
| Sugars | 4.14g | 57% | |
| Dietary Fiber | 1.94g | 27% | |
| Protein | 2.96g | 20% | |
| Vitamin C | 3.2mg | 18% | |
| Vitamin A | 0.2mg | 22% | |
| Iron | 0.1mg | 2% | |
| Calcium | 52.4mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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