Eggplant Marinara Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Fresh Eggplant, unpeeled (aim for 1.25/lbs)2 cans of Del Monte Petite Cut Diced Tomatoes (or any brand you choose!)1/3 cup of Parmesan CheeseTwo handfuls of basil or spinachSalt and pepper, to taste8x8 Baking dish
1) Pre-heat oven to 375 degrees
2) Wash the eggplant and slice, about 1/4 in thick. Lay out on a baking sheet. Salt and pepper rings to your liking and place in oven for 20 minutes (turn them over and season again halfway).
3)Set aside, and reduce temp to 350 degrees.
4) Pour some tomato juice on the bottom of the 8x8 baking dish and a few leaves of basil or spinach. Lay first layer of eggplant down, followed by a dusting of cheese, handful of basil and generous amount of tomatoes. Repeat until all of the eggplant has been used.
5) Completely cover the top with tomatoes, remaining basil, and cheese.
6) Bake at 350 degrees for 20 minutes, our until bubbling and browned
7) CONSUME
Serving Size: Makes 4 servings
2) Wash the eggplant and slice, about 1/4 in thick. Lay out on a baking sheet. Salt and pepper rings to your liking and place in oven for 20 minutes (turn them over and season again halfway).
3)Set aside, and reduce temp to 350 degrees.
4) Pour some tomato juice on the bottom of the 8x8 baking dish and a few leaves of basil or spinach. Lay first layer of eggplant down, followed by a dusting of cheese, handful of basil and generous amount of tomatoes. Repeat until all of the eggplant has been used.
5) Completely cover the top with tomatoes, remaining basil, and cheese.
6) Bake at 350 degrees for 20 minutes, our until bubbling and browned
7) CONSUME
Serving Size: Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 123.6
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 879.2 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 10.5 g
- Protein: 4.9 g
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