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Baked Ziti With Eggplant Recipe
|Non-stick cooking spray||2 Tablespoon|
|Eggplant||1 Medium, halved lengthwise, then sliced crosswise 1/8 inch thick|
|Olive oil||1 Tablespoon|
|Tomatoes||24 Ounce, quartered (Choose 2 Large Sized Ones)|
|Part skim ricotta cheese/Low-fat (1% milk fat) cottage cheese||8 Ounce|
|Skim milk||1 Cup (16 tbs)|
|Egg white||1 Large|
|Grated parmesan cheese||2 Ounce (1/2 Cup)|
|Black pepper||1⁄4 Teaspoon|
|Salt||1⁄4 Teaspoon (Or To Taste)|
|Ground allspice||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 2447 Calories from Fat 802
% Daily Value*
Total Fat 92 g142.1%
Saturated Fat 28.7 g143.5%
Trans Fat 0 g
Cholesterol 336.3 mg
Sodium 2024.3 mg84.3%
Total Carbohydrates 321 g107%
Dietary Fiber 50.7 g202.7%
Sugars 63.7 g
Protein 123 g245.6%
Vitamin A 143.1% Vitamin C 162%
Calcium 167.3% Iron 65.3%
*Based on a 2000 Calorie diet
Lightly grease a shallow 1 1/2 quart baking dish.
Line a baking sheet with aluminum foil and coat it with the cooking spray.
Arrange the eggplant slices in a single layer and drizzle the oil over them.
Bake for 10 minutes or until soft.
Set aside until the slices are cool enough to handle.
2 Place the tomatoes, ricotta cheese, milk, egg, and egg white in a food processor and whirl for 1 minute or until smooth.
Add the Parmesan cheese, salt, pepper, and all-spiceand whirl until combined.
Meanwhile, in a stockpot of boiling unsalted water, cook the ziti for 8 minutes or until barely tender and still very firm to the bite.
3 Arrange a layer of the eggplant slices in the baking dish, place the ziti on top, and cover with the remaining eggplant.
Spread the tomato mixture over the top and bake for 25 minutes or until set and lightly browned.