Baked Eggplant Parmesan Ravioli

Baked Eggplant Parmesan Ravioli

A simple twist on traditional eggplant parmesan, this recipe consists of a layer of cheese raviolis between layers of cubed eggplant, making a delicious meatless casserole.
nutritional facts

Ready in

50

mins

Preparation

20

mins

Serves

8

people

Directions:
PREHEAT oven to 350° F. Spray 13 x 9-inch baking dish with nonstick cooking spray.

PREPARE pasta according to package directions.

HEAT oil in a large skillet over medium-high heat. Add eggplant; cook, stirring occasionally, for 6 to 8 minutes or until slightly tender. Add marinara sauce; stir to combine. Remove from heat.

ARRANGE half of the raviolis in the bottom of prepared baking dish. Pour half of the eggplant mixture over raviolis. Dollop the ricotta cheese evenly. Arrange remaining raviolis on top. Pour remaining eggplant mixture over raviolis; sprinkle Parmesan cheese evenly over the top.

BAKE for 15 to 20 minutes. Preheat broiler; broil for 2 minutes until Parmesan cheese is golden brown. Garnish with fresh oregano, if desired.
https://www.buitoni.com/pasta-recipes/147436/baked-eggplant-parmesan-ravioli

Baked Eggplant Parmesan Ravioli

Nutritional Information

Calories 310
Calories from Fat 130
Total Fat 14g 22%
Saturated Fat 4g 21 %
Cholesterol 45mg 14 %
Sodium 610mg 25 %
Carbohydrate 33g 11 %
Dietary Fiber 2g 9 %
Sugars 2g
Protein 12g
Vitamin A 2%
Vitamin C 6%
Calcium 15%
Iron 8%