Eggplant Marinara Recipes

Tasty wheatless way to have an almost all fiber main course thats super low calorie and very filling! Also adds an extra seving of veggys. I lost a pound from this recipe and I cannot believe it tastes as good as fast food.

I'm a HUGE fan of eggplant. My boyfriend is always excited when I cook because I introduce him to new things outside of his 'meat and potatoes' palate. So I jumped at the chance to introduce him to the lovely eggplant, but my only issue was that he can't stand the sight of them cooked, and I'll admit they are a little bit unappealing! So I created this!

This recipe is fast, and really filling. Serve with a side salad for a low calorie dinner. Omit the cheese for a great vegan, gluten free dish.

Easiest way ever to cook eggplant! Toss in some chicken if you're not using it as a side dish.

Vegan, GF, and SO SIMPLE!!!

light easy to make red sauce for topping or dipping

This is Rachel Ray's Ratatouille Riggies: Eggplant Marinara with Rigatoni and Zucchini without the fried zucchinis

This was something I made up last night when the rest of my family was having spaghetti.

A subtle twist from the Eggplant Parmesan Casserole dish.

Enjoy with whole wheat pasta :)

This a GREAT dish and filling!!!

These are a great alternative to meatballs. They are so tasty you don't even know that you are eating eggplant!

This is super delicious! I altered this recipe from Cooking Light August 08 by adding chicken and changes some of the amounts. It is great because you can make a large batch and freeze it for quick lunches during the week!

I like to make a sandwich out of this on whole wheat bread, but it's also good with brown rice or whole wheat pasta.

Quick and easy VEGETARIAN OR VEGAN dinner recipe!!!

This yields approximately 8 cups of sauce; approximately 16 1/2 cup servings.

Once again this is Racal Rays Budget Meal under 10 Dollars.

Use whatever fresh vegetables are available. Serve it over whole grain pasta or a baked potato. This is more like a stew than ratatouille is because the recipe uses marinara sauce.

Found this recipe when we had more eggplant than we knew what to do with. Freezes well. I've even thrown it in the crock pot and let it cook all day.