EGGPLANT (AUBERGINE) ROMANO

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Eggplant (Aubergine) Romano image

Make and share this Eggplant (Aubergine) Romano recipe from Food.com.

Provided by Aroostook

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup olive oil
1 medium eggplant, peeled, sliced and divided
2 cups ricotta cheese
2 tablespoons chopped fresh chives
2 cups spaghetti sauce or 2 cups chopped fresh tomatoes
1 teaspoon crushed garlic
1/2 teaspoon dried oregano, crushed
1/2 cup seasoned bread crumbs
3 tablespoons grated romano cheese

Steps:

  • Preheat oven to 350 degrees F.
  • In a heavy bottomed skillet, cook eggplant in olive oil until tender.
  • Drain.
  • Mix tomato (sauce) with garlic and oregano.
  • Add chives to ricotta.
  • Mix crumbs with Romano.
  • In greased 12 X 8 baking dish, place half the eggplant.
  • Top with 1/2 the ricotta.
  • Top with 1/2 the tomato mixture.
  • Top with 1/2 the crumb mixture.
  • Repeat.
  • Bake for 30 minutes or until bubbly.

Nutrition Facts : Calories 410.7, Fat 31.2, SaturatedFat 10.2, Cholesterol 45.5, Sodium 454, Carbohydrate 20.8, Fiber 4.8, Sugar 6.8, Protein 13.2

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