Eggplant Ricotta Bake

Name: Eggplant Ricotta Bake
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Coarse salt and ground pepper; 907 grams large eggplants each), sliced lengthwise 3/4 inch thick; 3 larges eggs; 454 grams jar store-bought marinara sauce (2 cups); 3 Tbsps olive oil, plus more for baking dish; 2 Tbsps chopped fresh oregano (or 2 tsps dried); 237 milliliters grated Parmesan cheese; 425 grams container part-skim ricotta cheese (1 2/3 cups)

Eggplant Ricotta Bake might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free and primal recipe has 475 calories, 29g of protein, and 29g of fat per serving. A mixture of part-skim ricotta cheese, oregano, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.