Sunday, March 21, 2010


Serves: 8
Serving size: 1 Stack  
WW points: 2 pt
24 Eggplant Slices (1/2 inch thick)
1 1/2 Cup Fat Free Ricotta Cheese
2 Cup Creamy roasted pepper and tomato soup
1/4 Cup Parsley (Chopped - divided)
16 Basil leaves
2 Basil leaves (Chopped)
1 Tbsp sage
1 Tbsp Italian seasoning
Salt and pepper to taste
Cooking Spray
Preparation for eggplants
  1. Preheat the oven to 400°F. 
  2. Line a cookie sheet with foil, place eggplant slices and sprinkle with some salt and italian seasoning.
  3. Spray it with cooking spray and cover the with another foil. 
  4. Roast for 20 minutes, turning over after 10 minutes. Take it out and place it aside.
Preparation for ricotta cheese filling
  1. Combine ricotta, 1/2 of parsley, sage, basil, salt and pepper in a bowl.
  1. To make a stack
    • Place one slice of eggplant at the bottom
    • Top it with 1 tbsp ricotta cheese filling
    • Place basil leaf and repeat till three slices of eggplants are stacked.
  2. Place the stack on the bed of 1/4 cup hot soup. Garnish with parsley.
One can substitute ricotta cheese with 1 1/2 cup of plain mashed potato filling without affecting the points.

Please let me know how you feel about this recipe, by leaving me your valuable comments.

No comments:

Post a Comment