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Eggplant Bake with Peppers and Mushrooms

Friday, August 26, 2011

Eggplant Bake with Peppers and Mushrooms
Submitted by: LARAINE

70 Minutes to Prepare and Cook

Vegetarian Meals | Dinner | Vegetarian Meals Dinner |

1 egg plant sliced 1/4
1 jar ragu robusto roasted garlic or 3 cups
1 large sweet red bell pepper sliced
6 oz or 170 grams of portabella mushrooms sliced
1 cup of light ricotta cheese
3/4 cup of krafts 4 cheese mexican 2%
1 cup of krafts 2% mozzrella cheese
salt and pepper to taste

cover bottom of 13 x 9 baking dish with ragu layer eggplant then ricotta then mushrooms another layer of raug then bell peppers and mexican and Mozzrella cheeses cover with remaining ragu and Bake until eggplant is tender at 350 for about one hour

Number of Servings: 8

Recipe submitted by SparkPeople user LARAINE.

Number of Servings: 8

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