Eggplant Baked with Tomato and Mozzarella
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
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) choppedMozzarella Cheese, part skim milk, 4 oz gratedOlive Oil, 2 1tsp Garlic, 3 cloves 1 T minced oregano3 T minced flat leaf parsley
Preheat oven to 350.
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.
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.
Nutritional Info 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
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