Dinner

Jillian's Baked Eggplant in Roasted Tomato Sauce is for Dinner.

Jillian's Baked Eggplant in Roasted Tomato Sauce takes 30 minutes to prepare.

Jillian's Baked Eggplant in Roasted Tomato Sauce takes 70 minutes to cook.

Jillian's Baked Eggplant in Roasted Tomato Sauce makes 6 servings.

The ingredients for Jillian's Baked Eggplant in Roasted Tomato Sauce are:

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

Here is how you make Jillian's Baked Eggplant in Roasted Tomato Sauce:

1.Preheat oven 4252. 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 4258. 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: 6Recipe submitted by SparkPeople user LALASTRIVE.

The nutritional information for Jillian's Baked Eggplant in Roasted Tomato Sauce is:

• 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