Optavia Eggplant Ricotta Bake

Optavia Counts:

• 1 Lean
• 3 Green
• 3 Condiments

Favorite Italian flavors in this meatless, simple-to-make Eggplant Ricotta Bake makes for a delicious Lean & Green meal any day of the week! This NEW recipe makes 2 complete Lean & Green Meals (1 Lean, 3 Green, 3 Condiments per serving). It’s satisfying, tasty and a great way to enjoy a healthy portion of protein and veggies!
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Optavia Lean and Green Eggplant Ricotta Bake

Ingredients:

• 2½ cups diced eggplant (about ¾-inch cubes)
  ½ cup chopped tomatoes
  1 tsp dried oregano
  ¼ tsp kosher salt
  ⅛ tsp ground black pepper
  1⅓ cup part-skim ricotta
  2 eggs
  3 tbsp grated parmesan

Optavia Lean and Green Eggplant Ricotta Bake

Directions:

1. Preheat oven to 450°F.
2. In a medium nonstick sauté pan, sauté the eggplant until soft and light golden brown. Add the tomatoes, oregano, salt, and pepper.
3. Reduce the heat to medium-low and cook for about 1 to 2 minutes.
4. Divide the eggplant and tomato mixture between 2, (7-inch or ½ quart) non-stick baking dishes.
5. Combine the ricotta, egg, and parmesan in a medium-sized mixing bowl.
6. Top the eggplant dishes evenly with the ricotta mixture.
7. Bake on the top rack of oven until bubbly and golden brown, about 15 to 20 minutes.