Mediterranean Eggplant Casserole

2  tablespoons		Yellow Onion - Fresh, Chopped
1  tablespoon		Land O'Lakes Butter - Salted
1/4  cup		Feta Cheese - Crumbled
1/4  cup		Kraft Parmesan Cheese
1-1/2  cups		Eggplant - Fresh, Cubes
2  tablespoons		Sargento Whole Milk Ricotta Cheese
2  teaspoons		Parsley - Fresh, Chopped
1  fl. oz.		Egg Beaters Egg Substitute

Tip: Click on the ingredient links to learn the nutritional information for all the Mediterranean Eggplant Casserole ingredients. The serving size for any ingredient in Mediterranean Eggplant Casserole may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1/4 cup ricotta cheese
1 egg
2 Tbsp. chopped parsley
season salt

Preheat oven to 350 degrees F.
Slice eggplant in half . Scoop out pulp , chop it and set aside. Reserve the shells . saute' onions in butter until golden. Add eggplant pulp and continue to saute' for about 5 more minutes. Transfer mixture to bowl and let cool.Add cheeses to mixture, beat in egg and parsley. Stuff mixture into eggplant shells and sprinkle with salt. Bake for 40 minutes.