Eggplant Tomato Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Eggplant, medium - large, peeled, sliced 1/4 thick, salted, rinsedRed Pepper, 1 large, roasted and sliced into 1 inch by 1 inch piecesYellow/White onion, 1 medium, slicedFresh garlic, 3 cloves, mincedFresh spinach, 1 cup, choppedSalt, 1/4 teaspoonPepper, 1/4 teaspoonBasil, 1 Tablespoons fresh OR 1 teaspoon dry Parsley, 1Tablespoon fresh OR 1 teaspoon dryThyme, 1 Tablespoon fresh OR 1 teaspoon dryCrushed Red Pepper flakes (optional), 1/4 teaspoonEVOO, 2 teaspoons
Prepare your roasted red pepper (broil for about 20 minutes, rotating constantly).
Peel, slice 1/4 thick, and salt your eggplant and let sit in salt for about 30 minutes.
It is easiest if you start these two things first and then make your sauce while the eggplant and red pepper are finishing.
Sauce:
Heat 1 teaspoon of olive oil in skillet.
Add sliced onions and cook for 5 minutes.
Add minced garlic, cook for additional minute or 2.
If onions start to stick to the bottom of the pan, add about 1/4 cup water to deglaze.
Add 1/4 teaspoon salt and pepper. Add more to taste if necessary.
Add about 1/2 cup of diced tomatoes. Mix well.
Add spices - basil, parsley, thyme, crushed red pepper.
Add about 1/4 cup water, bring to a simmer, cover. Let cook for about 5 to 10 minutes checking to make sure there is still liquid in the pan.
Add spinach. Cook for about another 5 to 10 minutes. Making sure there is enough liquid in the pan - you want it to be "saucy" not watery though.
Set aside sauce once spinach is cooked.
Spread 1/4 teaspoon of EVOO on the bottom of a 13 by 9 pan. Layer eggplant, sliced tomato, roast red pepper and spinach and onion sauce. Top with any remaining tomatoes. Drizzle 3/4 teaspoon of EVOO on top of tomatoes if desired.
Cook at 400 degrees, covered, for 30 minutes. Uncover and cook remaining 15 minutes.
Serve with quinoa or whole wheat pasta.
Number of Servings: 4
Recipe submitted by SparkPeople user JRSUNSHINE1.
Peel, slice 1/4 thick, and salt your eggplant and let sit in salt for about 30 minutes.
It is easiest if you start these two things first and then make your sauce while the eggplant and red pepper are finishing.
Sauce:
Heat 1 teaspoon of olive oil in skillet.
Add sliced onions and cook for 5 minutes.
Add minced garlic, cook for additional minute or 2.
If onions start to stick to the bottom of the pan, add about 1/4 cup water to deglaze.
Add 1/4 teaspoon salt and pepper. Add more to taste if necessary.
Add about 1/2 cup of diced tomatoes. Mix well.
Add spices - basil, parsley, thyme, crushed red pepper.
Add about 1/4 cup water, bring to a simmer, cover. Let cook for about 5 to 10 minutes checking to make sure there is still liquid in the pan.
Add spinach. Cook for about another 5 to 10 minutes. Making sure there is enough liquid in the pan - you want it to be "saucy" not watery though.
Set aside sauce once spinach is cooked.
Spread 1/4 teaspoon of EVOO on the bottom of a 13 by 9 pan. Layer eggplant, sliced tomato, roast red pepper and spinach and onion sauce. Top with any remaining tomatoes. Drizzle 3/4 teaspoon of EVOO on top of tomatoes if desired.
Cook at 400 degrees, covered, for 30 minutes. Uncover and cook remaining 15 minutes.
Serve with quinoa or whole wheat pasta.
Number of Servings: 4
Recipe submitted by SparkPeople user JRSUNSHINE1.
Nutritional Info Amount Per Serving
- Calories: 97.5
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 310.4 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 5.5 g
- Protein: 3.1 g
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