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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 358.4
  • Total Fat: 14.0 g
  • Cholesterol: 30.8 mg
  • Sodium: 789.6 mg
  • Total Carbs: 42.8 g
  • Dietary Fiber: 7.3 g
  • Protein: 19.3 g

View full nutritional breakdown of Dinner Bruschetta with Eggplant Ragu calories by ingredient
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Dinner Bruschetta with Eggplant Ragu

Submitted by: FITNESSMAGAZINE
Dinner Bruschetta with Eggplant Ragu

Introduction

This eggplant dish satisfies your Italian food craving and is easy on your diet. Packed with nutrients, it will leave you feeling full and satisfied! This eggplant dish satisfies your Italian food craving and is easy on your diet. Packed with nutrients, it will leave you feeling full and satisfied!
Number of Servings: 4

Ingredients

    Nonstick cooking spray
    1 1-pound eggplant, peeled and cut into 3/4-inch pieces
    1 tablespoon olive oil
    1 cup chopped onion
    4 garlic cloves, minced
    1 28-ounce can diced tomatoes
    1 15-ounce can cannellini beans, drained and rinsed
    1/4 teaspoon dried oregano
    1/4 teaspoon dried thyme
    1/4 teaspoon salt
    1/8 teaspoon black pepper
    1/2 cup basil leaves, thinly sliced
    4 /2-inch-thick slices sourdough or French bread
    1 cup shredded reduced-fat mozzarella
    2 tablespoons grated Parmesan

Directions

Preheat the oven to 450 degrees F. Coat a baking pan with the cooking spray. Place the eggplant in pan in a single layer; coat with cooking spray and roast until tender, 25 to 28 minutes.

Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook 5 minutes or until soft, stirring occasionally. Add roasted eggplant and the tomatoes, beans, oregano, thyme, salt and black pepper; cook 20 minutes; stir occasionally. Remove from heat and stir in the basil.

Mist a baking sheet with cooking spray and place the bread on it. Top bread with 1/2 cup of the mozzarella and put it in the 450-degree oven until cheese is melted, about 5 minutes. Remove toasted bread slices from oven and divide three quarters of the eggplant topping among them. Top bread with remaining mozzarella and the Parmesan; cook 2 to 3 minutes more or until cheese is melted. Serve with remaining topping spooned around the bruschetti.

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user FITNESSMAGAZINE.






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