Baked Eggplant
- Number of Servings: 6
Ingredients
2 sliced eggplants2 tbsp sunflower oil (or canola, or any light oil)1 cup of bread in cubes (use left over bread from the previous dead, white bread, french bread, etc)1 thinly sliced medium onion1 diced large tomato1 tsp of oreganosalt and pepperFor the white sauce:1/3 of a stick of margarine (or about 2 tbsp)1/4 cup of white flour1 1/2 cup of nonfat milk (aproximately)ground nutmegsalt and pepper
To make the white sauce melt the margarine in a sauce pan and add the flour and stir to make a roux. Add the milk little by little stirring always to not form lumps. Cook the milk stirring until desired white sauce consistency. Add salt, pepper and nutmeg to taste. Set aside.
Slice the eggplants (not too thick or too thin). Rub oil in a baking pan. Cover the bottom of a baking pan with the cubed bread (you can use coarse bread crumbs). In a sautée pan brown the onion with the left over oil, add the tomatos and season with salt and pepper. Cook in slow until it becomes a chunky sauce. Add the eggplants and let them get slightly cooked. Spread the eggplant mixture on top of bread layer in the baking pan, cover with the white sauce, sprinkle oregano on top and place in medium oven to bake for aproximately 30 minutes. Serve hot.
Makes 4-6 servings (depending on size of eggplants). Calories calculated for 6 servings.
TIPS: You can use store bought white sauce, or switch to sauce of preference. Using less creamy sauces will save lots of calories.
Number of Servings: 6
Recipe submitted by SparkPeople user LSSCHWARTZ.
Slice the eggplants (not too thick or too thin). Rub oil in a baking pan. Cover the bottom of a baking pan with the cubed bread (you can use coarse bread crumbs). In a sautée pan brown the onion with the left over oil, add the tomatos and season with salt and pepper. Cook in slow until it becomes a chunky sauce. Add the eggplants and let them get slightly cooked. Spread the eggplant mixture on top of bread layer in the baking pan, cover with the white sauce, sprinkle oregano on top and place in medium oven to bake for aproximately 30 minutes. Serve hot.
Makes 4-6 servings (depending on size of eggplants). Calories calculated for 6 servings.
TIPS: You can use store bought white sauce, or switch to sauce of preference. Using less creamy sauces will save lots of calories.
Number of Servings: 6
Recipe submitted by SparkPeople user LSSCHWARTZ.
Nutritional Info Amount Per Serving
- Calories: 213.6
- Total Fat: 10.8 g
- Cholesterol: 1.2 mg
- Sodium: 154.0 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 5.6 g
- Protein: 5.7 g
Member Reviews