CTG Article Resources
Spray a cookie sheet with nonstick spray and place eggplant slices on it in a single layer. Broil until golden, turn and broil other side. Set aside.
Combine ricotta, egg whites, garlic, cayenne, ¼ cup of the Parmesan cheese and yogurt.
Spray an 8 by 8 inch glass baking dish with nonstick spray. Place a single layer of eggplant in the bottom. Cover the eggplant with whole basil leaves. Spoon half the cheese mixture over the basil leaves. Make a second layer of eggplant, then basil and finish with the cheese mixture. Top with remaining Parmesan cheese. Bake at 350 degrees for 30 to 40 minutes until browned and bubbling. Serve hot.
Article Type: Tip