Eggplant Casserole
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 244.2
- Total Fat: 7.6 g
- Cholesterol: 12.4 mg
- Sodium: 779.3 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 9.8 g
- Protein: 9.9 g
View full nutritional breakdown of Eggplant Casserole calories by ingredient
Number of Servings: 4
Ingredients
-
Ingredients
Large eggplants – 2, sliced into ¼ inch thick rounds
Juice of a lemon
Oil
Parmesan cheese - optional for vegan version
Sauce
Tomato puree – 1 28 oz can
Red onion/shallot – ¼ cup
Garlic – 1 clove, minced
Red pepper flakes – 1 tsp
Fresh herb (thyme, oregano, rosemary, parsley or cilantro) – 1-2 tbsp, chopped
Oil – a splash
Salt
Directions
Method
Preheat oven at 375F. Heat a large skillet, lightly coat the bottom with oil. Toast eggplant slices in batches, laying them in a single layer on the pan. When you take the slices off the pan, hit with a quick squirt of lemon juice.
Meanwhile, heat oil in a sauce pan, sauté onion and garlic until soft. Add tomato puree, red pepper flakes, salt and ½ cup of water. Boil for 12-15 minutes the sauce comes together. Stir in herbs and take off the heat.
Lightly coat 6 ramekins (or a casserole) with oil. Spoon a tbsp of sauce in the bottom. Divide eggplant slices among the ramekins. If needed, apply a little pressure to fit. Spoon remaining sauce, transfer ramekins onto a baking sheet, and bake for 20 minutes. Allow to cool for 5 minutes, flip the stack onto a plate and serve with shredded parmesan cheese, if desired. Boil some whole wheat noodles and serve as a main dish. Or load up your plate with eggplants and a couple of crusty toasts.
For making this a vegan delight, loose the cheese and enjoy with a drizzle of balsamic vinegar and olive oil. The eggplants soak up the tomato juices, and the tomato itself condenses leaving an intense flavor explosion in your mouth. We totally loved it.
Serving Size: 4 equal servings
Number of Servings: 4
Recipe submitted by SparkPeople user K-PO110.
Preheat oven at 375F. Heat a large skillet, lightly coat the bottom with oil. Toast eggplant slices in batches, laying them in a single layer on the pan. When you take the slices off the pan, hit with a quick squirt of lemon juice.
Meanwhile, heat oil in a sauce pan, sauté onion and garlic until soft. Add tomato puree, red pepper flakes, salt and ½ cup of water. Boil for 12-15 minutes the sauce comes together. Stir in herbs and take off the heat.
Lightly coat 6 ramekins (or a casserole) with oil. Spoon a tbsp of sauce in the bottom. Divide eggplant slices among the ramekins. If needed, apply a little pressure to fit. Spoon remaining sauce, transfer ramekins onto a baking sheet, and bake for 20 minutes. Allow to cool for 5 minutes, flip the stack onto a plate and serve with shredded parmesan cheese, if desired. Boil some whole wheat noodles and serve as a main dish. Or load up your plate with eggplants and a couple of crusty toasts.
For making this a vegan delight, loose the cheese and enjoy with a drizzle of balsamic vinegar and olive oil. The eggplants soak up the tomato juices, and the tomato itself condenses leaving an intense flavor explosion in your mouth. We totally loved it.
Serving Size: 4 equal servings
Number of Servings: 4
Recipe submitted by SparkPeople user K-PO110.