Recipe by Jacki222
"I've changed the recipe to make it spicier plus added ricotta cheese to make it more hearty. If spicy is not your thing, you can get diced tomatoes with green chilies in a mild version."
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eggplant, peeled and cut into 1/4-inch slices
1 1/2 teaspoons
minced fresh basil
grated Parmesan cheese
1 (10 ounce) can
diced tomatoes with green chile peppers
Worcestershire sauce, or to taste
shredded mozzarella cheese
I'm giving this four stars, but in fairness, I made so many changes I don't feel qualified to rate it as written. **Please Note** the serving size is only TWO!! I didn't notice this until I was putting it together, and realized I needed more food,requiring me to make so many changes. Also, I wasn't sure what a 1Qt baking dish was, so I improvised and not sure if that affected the outcome. Overall, the taste is good; lasagne-ish. I will try to make this again with the right proportions by adjusting the servings before getting started.
This was delicious! I am doing Weight Watchers so I made it a little more "point friendly" by skipping all that oil. I used low fat cottage cheese instead of ricotta and low fat mozzarella. I only had dried basil and garlic and I didn't have the worcestshire sauce. It was soo good! I got 3 good sized servings at 2 points each. This one is a keeper!
Very tasty. I did use cottage cheese instead of the ricotta.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Eggplant Parmesan
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 223
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