• 4 Cups of Chopped Canned Tomatoes
  • 3 Cloves of Garlic, Minced
  • 1/2 Medium Onion, Finely Chopped
  • 2 Tablespoons Chopped Fresh Basil
  • Salt & Pepper
  • Pinch of Red Pepper Flakes (Optional)

Remaining Ingredients:

  • 3 Pounds Small to Medium Eggplants
  • Cooking Oil Spray (Such as Pam)
  • 1 Pound Fat Free Ricotta Cheese
  • 1 Cup Reduced Fat Mozzarella Cheese
  • 1 Cup Grated Parmesan Cheese
  • 1 Medium Egg (or Egg Substitute)
  • 2 Tablespoons Minced Fresh Basil


  1. Preheat oven to 350°.
  2. Heat oil in a medium saucepan.
  3. Add onions to the saucepan and cook until the onions look translucent. Add the garlic and stir for 1 minute.  Add the tomatoes.
  4. Season the contents of the saucepan with 2 tablespoons of chopped basil and other seasonings.
  5. Let the contents of the saucepan simmer for about 40 minutes.
  6. Cut eggplant into 1/2 inch slices.  Spray slices with oil spray. To cook slices, either grill or place the slices on a cookie sheet under the broiler. Cook until each side is a golden color.
  7. In a separate bowl, mix together the ricotta, mozzarella and 1/2 cup of Parmesan cheese. Add 1 egg, 2 tablespoons of minced basil and season to taste.
  8. In an 9×13-inch baking dish, spread about 1/2 cup of the sauce on bottom. Place a layer of eggplant over sauce, overlapping slightly. Spread a thin layer of sauce on eggplant. Sprinkle with 1/4 cup of the Parmesan cheese.
  9. Spread on ricotta mixture  and finish with the last layer of the eggplant and sauce. Sprinkle with the remaining Parmesan cheese.
  10. Bake in a preheated 350-degree oven for about 30 minutes or until bubbly and golden. Let sit 15 minutes before serving.
Amount of servings Serving Size Calories Fat Protein Carbohydrate
8 1 slice 246 10 g  21 g 22 g

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