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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 157.2
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 709.4 mg
  • Total Carbs: 25.9 g
  • Dietary Fiber: 7.4 g
  • Protein: 9.6 g

View full nutritional breakdown of Baked Eggplant in Roasted Tomato Sauce calories by ingredient
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Baked Eggplant in Roasted Tomato Sauce

Submitted by: GARDENHOSE

Introduction

Jillian Michael's Recipe Jillian Michael's Recipe
Number of Servings: 6

Ingredients

    8 plum tomatoes (about 1 lb.)
    1 1/2 c. diced onion, divided
    1/2 c. dry red wine
    1 tsp. chopped fresh oregano
    1/2 tsp. freshly ground black pepper
    1 c. sliced onion
    1/2 c. dry white wine
    20 garlic cloves, peeled
    18 slices eggplant (about 2 whole)
    2-10 oz. pkgs frozen chopped spinach
    4 oz. Fat-free feta cheese, crumbled

Directions

1. Preheat oven to 425 degrees.
2. Place tomatoes in a shallow baking dish coated with cooking spray. Bake for 30 minutes. Set aside.
3. Heat a medium saucepan over medium-high heat. Add 1 c. diced onion; saute 3 minutes. Stir in tomatoes, red wine, oregano, and black pepper; bring to a boil. Reduce heat; simmer 20 minutes. Place tomato mixture in a blender; process until smooth. Set aside; keep warm.
4/ Place a saucepan coated with cooking spray over high heat. Add sliced onion; saute 5 minutes. Add white wine and garlic. Bring to a boil; cook 5 minutes. Stir in broth; bring to a boil. Reduce heat; simmer 20 minutes. Place garlic mixture in a blender; process until smooth. Set aside; keep warm.
5. Place eggplant in a single layer on a baking sheet coated with cooking spray; broil 5 minutes on each side or until lightly browned.
6. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add 1/2 c. diced onion; saute 3 minutes. Add spinach; cook 10 minutes, stirring frequently. Remove from heat; stir in cheese.
7. Preheat oven to 425 degrees.
8. Arrange 6 eggplant slices, 2-3 inches apart, on a baking sheet. Spread 2 1/2 tablespoons spinach mixture over each slice. Stack each with another eggplant slice, an addition 2 1/2 tablespoons spinach mixture, and remaining slices. Bake for 15 minutes. Arrange 1 eggplant stack on each of the 6 plates; spoon 1/3 c. tomato sauce and 2 tbsp. garlic sauce on each plate. Garnish with oregano, if desired.

Number of Servings: 6

Recipe submitted by SparkPeople user GARDENHOSE.






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Member Ratings For This Recipe

  • This is AMAZING! It takes a lot of work. Next time I would buy a really good tomato sauce and just make the garlic sauce myself but it was worth the work! I ate this dish 4 days in a row. Great side dish but also makes a great vegetarian meal. - 7/4/11

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  • This recipe is missing 1 cup vegetable broth in the ingredient list. I only know because I just typed it in myself. Whew! That was a long recipe! Looking forward to tackling it tonight. - 1/3/10

    Was this review helpful?   yes  No