Cuisine High Calcium, High Fiber, International, Low Carbohydrate, Mediterranean, Salads & Vegetables, Vegetarians
Servings 4People
Ingredients
1pconionFinely chopped
2pcscloves garlicCrushed
2cupsCooked Red Kidney Beans
1/2cupRed Wine
4pcsTomatoesChopped
1TbspChopped Basil
1/2tspFreshly Ground Black Pepper
1/2tspNutmeg
1pcEggplantSliced
2cupsreduced-fat ricotta cheese
1/4cupLow-fat Milk
1/4cupGrated Parmesan Cheese
1/2cupGrated Fat-reduced Cheese
1/2cupDry Breadcrumbs
Instructions
Place onion and garlic in a saucepan with red wine. Cook until just soft, about 2 minutes. Add beans, tomatoes, basil, pepper and nutmeg. Cover. Cook for about 10 minutes. Remove lid. Cook a further 10 minutes or until liquid has reduced.
Microwave or steam eggplant slices until tender. Place slices on the base of a lightly oiled baking dish. Combine ricotta and milk. Beat until smooth and well combined. Cover eggplant with bean mixture. Spread ricotta mixture over the top. Sprinkle with grated cheeses and breadcrumbs. Bake at 200ºC for 20-25 minutes or until topping is golden.