Garden Eggplant Bake
Kitty Revelle
Per Serving: 61 calories, 10g carbohydrate, 2g protein, 2g fat, 3g fiber, 1mg cholesterol, 55mg sodium
ingredients
- 2 tsp olive oil
- 2 cloves garlic, minced
- 1 med onion, chopped
- 1 tbsp tomato paste
- 1 medium eggplant, peeled, cut in 3/4-inch cubes
- 2 medium tomatoes, cored and chopped
- 1 tbsp chopped fresh basil leaves
- 1 tsp oregano leaves
- 1 tbsp grated Parmesan cheese
- 1 tbsp Italian breadcrumbs
directions
- 1
1. Preheat over to 400°F. Coat 1 1/2-1uart casserole with nonstick cooking spray; set aside.
- 2
2. Heat oil in small nonstick skillet over medium heat. Add garlic and onion; cook and stir 1 minutes. Stir in tomato paste and 1 tablespoon water.
- 3
3. Combine onion mixture and remaining ingredients except Parmesan cheese and breadcrumbs; mix well. Pour into prepared casserole; cover and bake 30 minutes. Stir. Bake 10 minutes more; stir. Top with Parmesan cheese and breadcrumbs. Reduce heat to 375°F. Bake uncovered 10 minutes or until eggplant is tender.
Source: Kitty Revelle
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