Eggplant Baked with Tomato and Mozzarella

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 176.8
  • Total Fat: 7.1 g
  • Cholesterol: 16.4 mg
  • Sodium: 186.2 mg
  • Total Carbs: 20.5 g
  • Dietary Fiber: 6.3 g
  • Protein: 10.1 g

View full nutritional breakdown of Eggplant Baked with Tomato and Mozzarella calories by ingredient
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When you're craving pizza... a yummy way to get more vegis When you're craving pizza... a yummy way to get more vegis
Number of Servings: 4


    Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb
    Del Monte Diced Tomatoes, No Salt Added, 1.75 cup
    Tomato Paste, no salt, .5 oz
    Onions, raw, 2 medium (2-1/2" dia) chopped
    Mozzarella Cheese, part skim milk, 4 oz grated
    Olive Oil, 2 1tsp
    Garlic, 3 cloves
    1 T minced oregano
    3 T minced flat leaf parsley


Preheat oven to 350.

Cut the eggplant lengthwise into 8 wedges. Brown them in a skillet coated with non-stick spray. Remove from the pan and cool slightly. Scoop out the pulp leaving a shell about 1/8" thick. Chop the pulp to add later.

without cleaning pan, add 2 tsp olive oil and chopped onions. Saute for 5 minutes or until the onions are soft. Add garlic and saute for 30 seconds more. Add Tomatoes, paste, chopped eggplant pulp and herbs and saute for another 5 minutes until it makes a thick chunky sauce. Spray a baking pan with non stick spray and lay eggplant shells in the pan. Fill with the sauce and top with grated mozzarella.

Bake at 350 for 5-10 minutes until cheese has melted.

Number of Servings: 4

Recipe submitted by SparkPeople user JPTOWNSEND.

TAGS:  Fish | Dinner | Fish Dinner |

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