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|Calories150Calories from Fat80|
|% DAILY VALUE|
|Calories from Fat80|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Eric a year ago
Tasty! Will make again. Possible with Feta, White vinegar and parsely as well. :)
Klaus Drehtdurch a year ago
Supetasty and delicious
Burcu Hakan Ekol a year ago
will make it agai for sure!
LaDonna Manternach a year ago
We used this as the veggie salad for dinner. Remembering the fried breaded eggplant my mother made, I dipped the eggplant slices in beaten egg and seasoned bread crumbs, and baked as directed. It was a big hit at the table.
Rita L. 2 years ago
This was a delicious appetizer and those that had a second opinion about eggplant fell in love. I replaced the ricotta for feta cheese and mint with cilantro.
Jacketta 2 years ago
Beautiful and delicious
Gena C. 3 years ago
Easy and delicious! I didn't have ricotta so I used feta. I make it all the time
Moe 3 years ago
Loving it !!! Simple, tasty and healthy 😊
Cat Goldsmith 3 years ago
This is such an amazing healthy meal. So so tasty. I halved the aubergine instead and cooked for half an hour.
Wilson 3 years ago
Loved it! I didn't modify the recipe at all except for cut it in half. I will definitely make this again.
Merel v. 3 years ago
Great recipe. Left out the capers this time (didn't have any on hand), and replaced the red onion with spring onion and the ricotta with feta. Was wonderful!