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
5 g Fat
8 g Protein
3 g Carbs
4 g Fiber
MacroNutrients
Carbs
3 g
Protein
8 g
Fiber
4 g
Fats
Fat
5 g
Vitamins & Minerals
Calcium
67 mg
Iron
2 mg
Vitamin A
84 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
43 mcg
Vitamin B12
0 mcg
Vitamin C
1 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
36 mg
Manganese
4 mg
Phosphorus
113 mg
Selenium
21 mcg
Zinc
1 mg
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
