Serves: 6 as a side (117 Calories per serve) 706 calories total.

Preparation Time: 10 minutes.

INGREDIENTS
600g Eggplant – 100 calories
1 tbsp minced garlic – 20 calories
400g Canned crushed tomatoes –  106 calories
250g Neapolitan pasta sauce – 145 calories
1 teaspoon dried oregano – neg
160g red capsicum (bell pepper) – 30 calories
300g low fat Ricotta – 270 calories
5g pkt fried onions – 35 calories

METHOD

1. Brush olive oil over  large non-stick lamington tray. Add minced garlic and brush again distributing the garlic evenly.
2. Slice eggplant into 10mm slices and place in tray.
3. Cover with crushed tomatoes and spread evenly with pastry bush pushing into the gaps between the slices of eggplant.
4. Spread pasta sauce over with brush.
5. Add a dollop of ricotta cheese to the center of each slice of eggplant. Do not spread too much (max 3/4 the diameter).
6. Remove stem and seeds from capsicum and slice into 3mm strips. Arrange on top of each slice of eggplant over the cheese.
7. Sprinkle over oregano and fried onion breaking the onion with your fingers as much as you can to spread.

Bake in moderate oven 25-35 minutes until well cooked with a pizza-like appearance.

NOTES:
Pasta sauces can vary so check calories.  The one I used was 58 calories per 100ml. By all means use fresh garlic if you have it and diced onion can replace fried if you like.