Oven-broiled eggplant - no breading
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
1 eggplant, unpeeled (approx 1-1 Eggplant, fresh 1 serving Pam, Cooking Spray - Olive Oil (1 sec) (by MEEJVAJ) 1.5 cup Sargento Chef Blends 6 Cheese Italian 793.8 grams Crushed Tomatoes 8 leaves Basil 1 tsp Thyme, ground 4 clove Garlic
Slice eggplant in rounds, 1/4 inch thick. Spray cookie sheet with oil spray and lay out eggplant slices. Spray the eggplant again and broil until lightly browned. Flip slices and continue to broil until evenly browned. Preheat oven to 350 degrees.
Mix crush tomatoes, chopped basil leaves, thyme and crushed garlic cloves together simmer 20 minutes
In an oven-ready casserole, pour enough of the tomato sauce to lightly coat the bottom. Assemble a thin layer of eggplant rounds on the bottom. Top with some sauce and 1/4 of the cheese. Repeat layers, ending with cheese. Bake for 15-20 minutes until sauce is heated through and cheese is melted.
Serving Size: 4 servings 1.5 c each
Number of Servings: 4
Recipe submitted by SparkPeople user DOUBLED1003.
Mix crush tomatoes, chopped basil leaves, thyme and crushed garlic cloves together simmer 20 minutes
In an oven-ready casserole, pour enough of the tomato sauce to lightly coat the bottom. Assemble a thin layer of eggplant rounds on the bottom. Top with some sauce and 1/4 of the cheese. Repeat layers, ending with cheese. Bake for 15-20 minutes until sauce is heated through and cheese is melted.
Serving Size: 4 servings 1.5 c each
Number of Servings: 4
Recipe submitted by SparkPeople user DOUBLED1003.
Nutritional Info Amount Per Serving
- Calories: 241.3
- Total Fat: 11.5 g
- Cholesterol: 30.0 mg
- Sodium: 551.9 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 7.4 g
- Protein: 15.4 g
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