Quick Eggplant Marinara
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 205.5
- Total Fat: 9.0 g
- Cholesterol: 18.8 mg
- Sodium: 233.9 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 9.2 g
- Protein: 12.9 g
View full nutritional breakdown of Quick Eggplant Marinara calories by ingredient
Introduction
This recipe is fast, and really filling. Serve with a side salad for a low calorie dinner. Omit the cheese for a great vegan, gluten free dish. This recipe is fast, and really filling. Serve with a side salad for a low calorie dinner. Omit the cheese for a great vegan, gluten free dish.Number of Servings: 4
Ingredients
-
2 tsp Olive Oil
.5 cup, chopped Onions, raw
1 clove Garlic
2 cup chopped Mushrooms, fresh
3 cups Pomi chopped tomato
1 tbsp Oregano, ground
1 tbsp Basil
1 eggplant, unpeeled (approx 1-1 Eggplant, fresh
1.5 cups mozzarella cheese, shredded
salt and pepper as needed
Tips
You can add almost anything that's in the refrigerator to this sauce - celery, carrots, roasted peppers, or even spinach. For a more filling meal, serve over polenta.
Directions
Preheat the broiler.
Heat a large saucepan over medium heat, and add about 1/2 tsp of olive oil. When hot, add the onions and garlic, saute until soft. Then add the mushrooms and a little salt, and cook until soft and reduced. Add the chopped tomatoes, oregano, and basil, and simmer until some of the water has evaporated. Season with salt and pepper to taste.
Meanwhile, slice the eggplant into 12 1/2" rounds, discarding the top and bottom. Lightly spray with olive oil, and cook under the broiler until browned, about 4 minutes per side. Once both sides are brown, add 1Tbsp of shredded cheese to each round, and melt under the broiler.
To serve, put three eggplant rounds on a plate, top with about a cup of the sauce, and the remaining 1Tbsp of cheese.
Serving Size: Makes 4 3-round servings
Number of Servings: 4
Recipe submitted by SparkPeople user ALINVILL.
Heat a large saucepan over medium heat, and add about 1/2 tsp of olive oil. When hot, add the onions and garlic, saute until soft. Then add the mushrooms and a little salt, and cook until soft and reduced. Add the chopped tomatoes, oregano, and basil, and simmer until some of the water has evaporated. Season with salt and pepper to taste.
Meanwhile, slice the eggplant into 12 1/2" rounds, discarding the top and bottom. Lightly spray with olive oil, and cook under the broiler until browned, about 4 minutes per side. Once both sides are brown, add 1Tbsp of shredded cheese to each round, and melt under the broiler.
To serve, put three eggplant rounds on a plate, top with about a cup of the sauce, and the remaining 1Tbsp of cheese.
Serving Size: Makes 4 3-round servings
Number of Servings: 4
Recipe submitted by SparkPeople user ALINVILL.