Frozen eggplant cutlets, frozen spinach, ricotta cheese, and a jar of store-bought pasta sauce help make this vegetarian eggplant bake a no-brainer for dinner.
Ingredients for Eggplant Bake With Ricotta And Spinach Recipe
1 Package frozen breaded eggplant cutlets
1 part Container -skim ricotta cheese
1 Package frozen chopped spinach, thawed and drained
1 Large egg
2 Cloves garlic, minced
1 Jar spaghetti sauce
Nutrition value
90
calories per serving
5 g Fat8 g Protein3 g Carbs4 g FiberOther
Current Totals
Fat
5g
Protein
8g
Carbs
3g
Fiber
4g
MacroNutrients
Carbs
3g
Protein
8g
Fiber
4g
Fats
Fat
5g
Vitamins & Minerals
Calcium
67mg
Iron
2mg
Vitamin A
84mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
43mcg
Vitamin B12
0mcg
Vitamin C
1mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
36mg
Manganese
4mg
Phosphorus
113mg
Selenium
21mcg
Zinc
< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment