- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 176.8
- Total Fat: 7.1 g
- Cholesterol: 16.4 mg
- Sodium: 186.2 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 6.3 g
- Protein: 10.1 g
Eggplant Baked with Tomato and MozzarellaSubmitted by: JPTOWNSEND
IntroductionWhen you're craving pizza... a yummy way to get more vegis When you're craving pizza... a yummy way to get more vegis
Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb
Del Monte Diced Tomatoes, No Salt Added, 1.75 cup
Tomato Paste, no salt, .5 oz
Onions, raw, 2 medium (2-1/2" dia) chopped
Mozzarella Cheese, part skim milk, 4 oz grated
Olive Oil, 2 1tsp
Garlic, 3 cloves
1 T minced oregano
3 T minced flat leaf parsley
Cut the eggplant lengthwise into 8 wedges. Brown them in a skillet coated with non-stick spray. Remove from the pan and cool slightly. Scoop out the pulp leaving a shell about 1/8" thick. Chop the pulp to add later.
without cleaning pan, add 2 tsp olive oil and chopped onions. Saute for 5 minutes or until the onions are soft. Add garlic and saute for 30 seconds more. Add Tomatoes, paste, chopped eggplant pulp and herbs and saute for another 5 minutes until it makes a thick chunky sauce. Spray a baking pan with non stick spray and lay eggplant shells in the pan. Fill with the sauce and top with grated mozzarella.
Bake at 350 for 5-10 minutes until cheese has melted.
Number of Servings: 4
Recipe submitted by SparkPeople user JPTOWNSEND.