Jillian's Baked Eggplant in Roasted Tomato Sauce

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 173.7
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 522.8 mg
  • Total Carbs: 29.5 g
  • Dietary Fiber: 9.0 g
  • Protein: 10.2 g

View full nutritional breakdown of Jillian's Baked Eggplant in Roasted Tomato Sauce calories by ingredient
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Number of Servings: 6


    Plum Tomatoes, about 1 pound
    Onions, raw, 1.5 cup, chopped (divided)
    Dry Red Wine, 1/2 cup
    Dry White Wine, 1/2 cup
    Onions, raw, 1 cup, sliced
    Oregano, fresh, 1 tsp
    Garlic, 20 cloves, minced
    Vegetable Broth, 1 cup
    Eggplant, fresh, 2 eggplant, cut into 18 slices (1/2 inch)
    Spinach, frozen, 2 package (10 oz) yields thawed, drained
    and squeezed dry
    Fat Free Crumbled Feta, 4 oz


1.Preheat oven 425
2. Bake tomatoes in a shallow baking dish coated with spray, 30 minutes. Set aside.
3. Heat a medium saucepan over med-high heat. Add 1 cup diced onion; saute 3 minutes. Stir in tomatoes, red wine, oregano, pepper; bring to boil. reduce heat and simmer for 20 minutes. Place mixture in a blender and process until smooth. Keep warm.
4.Place a saucepan coated with spray over high heat. Add sliced onion saute 5 minutes. Add white wine and garlic. Boil and cook 5 minutes. Stir in vegetable broth; bring to a boil. Reduce heat. Simmer 20 minutes. Place mixture in a blender and process until smooth. Keep warm.
5. Place 1/2 of eggplant in a single layer on baking sheet coated with spray; broil 5 minutes on each side or until lightly browned. repeat with the rest. Set aside.
6. Place a nonstick skillet coated with spray over med-high heat. Add. 1/2 cup diced onion; saute 3 minutes. Add spinach; cook 10 minutes stirring frequently. Remove from heat and stir in cheese.
7. Preheat oven to 425
8. arrange 8 slices of eggplant, 2-3 inches apart on a baking sheet. Spread 2 1/2 Tablespoons spinach mixture over each slice. Stack with another eggplant slice, an additional 2 1/2 Tablespoon of spinach mixture, add remaining slices. Bake for 15 minutes. Arrange 1 eggplant stack on each of the 6 plates. spoon 1/3 cup tomato sauce and 2 tablespoons garlic sauce on each plate. Garnish with oregano if desires.

Number of Servings: 6

Recipe submitted by SparkPeople user LALASTRIVE.

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Member Ratings For This Recipe

  • What a disappointment :( This was a lot of work and in the end was not tasty at all. I didn't care for the red sauce or the garlic sauce. The spinach was overkill. One package would have been plenty. I've made several of Jillian Michaels recipes and so far I'm not wild about any of them. - 1/31/10

    Reply from LALASTRIVE (2/1/10)
    I gotta tell ya, I agree! NOT worth the effort. The only thing I did like was that I had a lot leftover so instead of my usual snack between meals I just re-heated one and it felt like more of a mini meal and was very filling. So far, this was my least favorite too.

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