Roasted Eggplant with Goat Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 fresh eggplants, peeled and sliced1 28 oz can of whole or crushed tomatoes5 cloves of garlic, minced1 tsp olive oil1 tsp oregano1 tsp thyme1 tsp parsley2 cups of fresh baby spinach6 oz. of goat cheese, crumbled
Pre-heat oven to 375. Meanwhile, lay out eggplant on paper towel, and sprinkle with salt. Let rest for 20 minutes.
After 20 minutes, spray cookie sheet with cooking spray. Roast eggplant 30 minutes, turning occasionally.
Meanwhile, heat olive oil in large saucepan. Saute garlic until golden (2-3 minutes). Stir in tomatoes. When bubbling, add oregano, thyme and parsley. Reduce heat to a simmer and stir occasionally until sauce is reduced.
Place one layer of eggplant in a baking dish, then add 1/2 the sauce, 1 cup of spinach and 1/2 the goat cheese. Repeat with second layer of eggplant, sauce and goat cheese. Cover dish with foil and bake in 375 oven an additional 20 minutes, until bubbly.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user PHILLYEXPAT.
After 20 minutes, spray cookie sheet with cooking spray. Roast eggplant 30 minutes, turning occasionally.
Meanwhile, heat olive oil in large saucepan. Saute garlic until golden (2-3 minutes). Stir in tomatoes. When bubbling, add oregano, thyme and parsley. Reduce heat to a simmer and stir occasionally until sauce is reduced.
Place one layer of eggplant in a baking dish, then add 1/2 the sauce, 1 cup of spinach and 1/2 the goat cheese. Repeat with second layer of eggplant, sauce and goat cheese. Cover dish with foil and bake in 375 oven an additional 20 minutes, until bubbly.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user PHILLYEXPAT.
Nutritional Info Amount Per Serving
- Calories: 152.1
- Total Fat: 7.2 g
- Cholesterol: 13.0 mg
- Sodium: 296.4 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 5.3 g
- Protein: 8.4 g
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