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Roasted Eggplant Bake with Ricotta & Lemon Zest Ravioli

  • Author: Jennifer McDaniel
  • Prep Time: 5
  • Cook Time: 60
  • Total Time: 1 hour 5 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 1 T. olive oil
  • 2 small-medium eggplant, cubed
  • 1 medium to large onion
  • 45 cups jarred marinara sauce
  • 1 package Trader Joes’s Ricotta and Lemon Zest Ravioli
  • 2 c. shredded mozzarella cheese

Instructions

  1. Heat oven to 450 degrees. On a rimmed baking sheet, toss eggplant and onions with olive oil. Roast until browned and tender, about 25 minutes.
  2. Turn oven down to 350 degrees.
  3. In a 13 x 9 greased baking dish, add 1/2 marinara sauce. Layer ingredients in the following order x 2: roasted eggplant, ravioli, cheese. Repeat. Top with mozzarella & Parmesan cheese.
  4. Cover with aluminium foil and bake for 25-30 minutes or until bubbly and heated through.

Nutrition

  • Serving Size:
  • Calories: 371
  • Sugar: 23.2 g
  • Sodium: 743.3 mg
  • Fat: 13.1 g
  • Saturated Fat: 5.1 g
  • Carbohydrates: 50.7 g
  • Fiber: 11 g
  • Protein: 15.2 g
  • Cholesterol: 26.8 mg