Eggplant Ricotta Bake

Number of Servings: 12 (266g)
Active Time: 20 min.
Total Time: 1 hour
Eggplant Ricotta Bake

This spin on the layered vegetable lasagna takes advantage of fresh vegetables to create rich, wonderful flavors. Follow it with a dessert of ripe summer fruit.


  • 3 eggplants, sliced
  • 1½ cups chopped onion
  • 1½ tsp. minced garlic
  • 2 cups low-fat ricotta cheese
  • 1½ cups part-skim mozzarella cheese, grated
  • ¾ cup wheat germ
  • 1 tsp. oregano
  • 1 tsp. basil
  • 3 large tomatoes, sliced


  1. Preheat oven to 350ºF. Spray cookie sheet with nonstick cooking spray, lay eggplant out on the sheet, and bake until soft (15-20 minutes).
  2. While eggplant is baking, sauté onions and garlic in a nonstick skillet with a tablespoon of water until soft (5-6 minutes).
  3. Stir together the cheeses in a small bowl. In a separate bowl, stir together the wheat germ and spices.
  4. Coat a 13″x9″ baking dish with nonstick cooking spray and create layers of eggplant, onion, cheese, tomato, and wheat germ, making the final layer wheat germ. Bake until heated through and browned on top (25-30 minutes).

Nutrition Facts

12 servings per container

Serving Size 266g

Amount per serving
Calories 175
% Daily Value*
Total Fat 7g 9%
Saturated Fat 4g 19%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 22mg 7%
Sodium 140mg 6%
Total Carbohydrate 19g 7%
Dietary Fiber 5.5g 20%
Total Sugars 7g
Includes 0g Added Sugars 0%
Sugar Alcohol 0g
Other Carbohydrate 3g
Protein 12g
Vitamin D 0.1mcg 0%
Calcium 237.3mg 20%
Iron 1.2mg 6%
Potassium 595mg 15%
Vitamin A 96.5mcg 10%
Vitamin C 10.9mg 10%
Vitamin E 1.8mg 10%
Vitamin K 9.8mcg 8%
Thiamin 0.2mg 20%
Riboflavin 0.2mg 20%
Niacin 4.5mg 30%
Vitamin B6 0.3mg 15%
Folate 70.4mcg 18%
Vitamin B12 0.4mcg 15%
Biotin 6.1mcg 20%
Chloride 384mg 15%
Pantothenate 0.8mg 15%
Phosphorus 263.9mg 20%
Iodine 6mcg 4%
Magnesium 53.7mg 15%
Zinc 2.3mg 20%
Selenium 17.1mcg 30%
Copper 0.2mg 25%
Manganese 1.4mg 60%
Chromium 0.3mcg 0%
Molybdenum 12.7mcg 30%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Eggplant, Tomatoes, Part Skim Ricotta (pasteurized Whey, Pasteurized Milk, Vinegar, Stabilizer (modified Corn Starch, Guar Gum, Carrageenan), Salt), Onion, Part Skim Mozzarella Cheese (pasteurized Part-skim Milk, Cheese Culture, Salt And Enzymes, Potato Starch, Corn Starch And Calcium Sulfate Added To Prevent Caking, Natamycin (a Natural Mold Inhibitor)), Wheat Germ, Garlic, Oregano, Basil.

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