Baked Eggplant in Roasted Tomato Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8 plum tomatoes (about 1 lb.)1 1/2 c. diced onion, divided1/2 c. dry red wine1 tsp. chopped fresh oregano1/2 tsp. freshly ground black pepper1 c. sliced onion1/2 c. dry white wine20 garlic cloves, peeled18 slices eggplant (about 2 whole)2-10 oz. pkgs frozen chopped spinach4 oz. Fat-free feta cheese, crumbled
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.
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.
Nutritional Info 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
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