Eggplant Bake with Tomato and White Bean Sauce
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 189.2
- Total Fat: 8.0 g
- Cholesterol: 17.5 mg
- Sodium: 502.0 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 5.9 g
- Protein: 13.6 g
View full nutritional breakdown of Eggplant Bake with Tomato and White Bean Sauce calories by ingredient
Introduction
This recipe is very easy to make and tastes similar to a hearty lasagna. This recipe is very easy to make and tastes similar to a hearty lasagna.Number of Servings: 8
Ingredients
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1 eggplant, sliced
3 medium sized portabella mushroom caps
1/2 bag of frozen spinach, thawed
1 medium onion, sliced
3 garlic cloves, diced
1 can great northern beans, drained but not rinsed
1 can petite diced tomatoes, drained
3/4 cup parmesan cheese, grated
1 cup pizza cheese or mozzarella cheese, shredded
salt
Italian seasoning
Directions
Makes 8 1-cup servings
1. Slice the eggplant and the portabella mushrooms, layering first the eggplant and then the musrooms on the bottom of a 12x9 inch baking pan.
2. Pour 1 tbsp olive oil into pan and add sliced onion and garlic. Cook until browned and softened.
3. Layer thawed spinach over mushrooms and eggplant mixture.Sprinkle with a little salt and some italian seasoning.
4. Pour diced tomatoes (drained) and canned beans (drained) into blender or food processor. Pulse until smooth.
5. Spread tomato sauce mixture over the layered ingredients.
6. Sprinkle half of the parmesan and half of the mozzarella cheese over the ingredients.
7. Repeat previous layering steps one more time, ending with a layer of cheese on the top of the dish.
8. Place in the oven and back at 375 degrees for 30 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user BHELVEY.
1. Slice the eggplant and the portabella mushrooms, layering first the eggplant and then the musrooms on the bottom of a 12x9 inch baking pan.
2. Pour 1 tbsp olive oil into pan and add sliced onion and garlic. Cook until browned and softened.
3. Layer thawed spinach over mushrooms and eggplant mixture.Sprinkle with a little salt and some italian seasoning.
4. Pour diced tomatoes (drained) and canned beans (drained) into blender or food processor. Pulse until smooth.
5. Spread tomato sauce mixture over the layered ingredients.
6. Sprinkle half of the parmesan and half of the mozzarella cheese over the ingredients.
7. Repeat previous layering steps one more time, ending with a layer of cheese on the top of the dish.
8. Place in the oven and back at 375 degrees for 30 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user BHELVEY.
Member Ratings For This Recipe
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