Tender, Italian-style eggplant is best served with crusty sliced bread, perfect for cleaning the rich tomato sauce from your plate. Finish the meal with Hearty Romaine Salad (see recipe link below).
- Portion size 4 servings
Ingredients
Method
Trim both ends of eggplant; cut into 16 slices. Whisk together 3 tbsp (45 mL) of the oil, basil, salt and pepper; brush over both sides of slices. Place on large greased baking sheet; bake in 425°F (220°C) oven, turning once, for about 20 minutes or until softened and golden.
Meanwhile, in large skillet, heat remaining oil over medium heat; cook onion, green pepper and garlic, stirring occasionally, for 5 to 7 minutes or until peppers are tender-crisp. Stir in 1 cup (250 mL) of the pasta sauce; let cool slightly. Stir in 1 cup (250 mL) of the mozzarella.
Spread pepper mixture over half of the eggplant slices; top with remaining slices. Spread tops with remaining sauce; sprinkle with remaining mozzarella and Parmesan cheeses. Bake for 5 minutes or until cheese is melted.
Nutritional facts <b>Per serving:</b> about
- Sodium 673 mg
- Protein 12 g
- Calories 382.0
- Total fat 26 g
- Cholesterol 34 mg
- Saturated fat 8 g
- Total carbohydrate 28 g
%RDI
- Iron 10.0
- Folate 19.0
- Calcium 26.0
- Vitamin A 24.0
- Vitamin C 57.0
