- Serves: 4
- Start to Finish: Less than 1 hour
- 353mg Sodium
- 15g Carbs
- 4g Fiber
- 13g Fat
- 7g Saturated Fat
- 19g Protein
- 430mg Calcium
- 2mg Iron
Even people who don’t normally like eggplant will dig into this dish, which tastes surprisingly close to the Italian classic.
- 1 cup canned crushed tomatoes
- Cooking spray
- 1 small Italian eggplant (about 3/4 pound), trimmed, sliced lengthwise into 4 slices
- 1 cup chopped kale
- 1 cup part-skim ricotta cheese
- 1 egg
- 1/4 teaspoon freshly ground black pepper
- 1 cup shredded mozzarella cheese
- 4 sprigs basil, leaves torn
1. Preheat oven to 350 degrees. Spread tomatoes in an 8-by-8-inch oven-safe dish and set aside.
2. Heat a large skillet over medium heat. Pull skillet off the heat and coat with cooking spray. Add eggplant and cook 2 to 3 minutes per side until slices start to brown. Reduce heat to low, cover, and cook 2 to 3 minutes more until slices are tender. Remove lid and cool slightly.
3. While eggplant cools, place kale, ricotta, egg, and pepper in a large bowl. Mix with a rubber spatula until kale is well incorporated. Place 1/4 cup ricotta mixture in the center of each slice of eggplant, fold over, and place them seam-side-down in the prepared baking dish. Sprinkle mozzarella over top and bake 35 to 40 minutes until cheese is melted and brown. Sprinkle with basil leaves and serve immediately.
Recipe provided by Jennifer Iserloh of The Skinny Chef