Serves: 6 as a side (117 Calories per serve) 706 calories total.
Preparation Time: 10 minutes.
INGREDIENTS
600g Eggplant – 100 calories
1 tbsp minced garlic – 20 calories
400g Canned crushed tomatoes – 106 calories
250g Neapolitan pasta sauce – 145 calories
1 teaspoon dried oregano – neg
160g red capsicum (bell pepper) – 30 calories
300g low fat Ricotta – 270 calories
5g pkt fried onions – 35 calories
METHOD
- Brush olive oil over large non-stick lamington tray. Add minced garlic and brush again distributing the garlic evenly.
- Slice eggplant into 10mm slices and place in tray.
- Cover with crushed tomatoes and spread evenly with pastry bush pushing into the gaps between the slices of eggplant.
- Spread pasta sauce over with brush.
- Add a dollop of ricotta cheese to the center of each slice of eggplant. Do not spread too much (max 3/4 the diameter).
- Remove stem and seeds from capsicum and slice into 3mm strips. Arrange on top of each slice of eggplant over the cheese.
- Sprinkle over oregano and fried onion breaking the onion with your fingers as much as you can to spread.
Bake in moderate oven 25-35 minutes until well cooked with a pizza-like appearance.
NOTES:
Pasta sauces can vary so check calories. The one I used was 58 calories per 100ml. By all means use fresh garlic if you have it and diced onion can replace fried if you like.
