Dinner

Eggplant Tomato Bake is for Dinner.

Eggplant Tomato Bake takes 60 minutes to prepare.

Eggplant Tomato Bake takes 45 minutes to cook.

Eggplant Tomato Bake makes 4 servings.

The ingredients for Eggplant Tomato Bake are:

Eggplant, medium - large, peeled, sliced 1/4 thick, salted, rinsed
Red Pepper, 1 large, roasted and sliced into 1 inch by 1 inch pieces
Yellow/White onion, 1 medium, sliced
Fresh garlic, 3 cloves, minced
Fresh spinach, 1 cup, chopped

Salt, 1/4 teaspoon
Pepper, 1/4 teaspoon
Basil, 1 Tablespoons fresh OR 1 teaspoon dry
Parsley, 1Tablespoon fresh OR 1 teaspoon dry
Thyme, 1 Tablespoon fresh OR 1 teaspoon dry
Crushed Red Pepper flakes (optional), 1/4 teaspoon

EVOO, 2 teaspoons

Here is how you make Eggplant Tomato Bake:

Prepare your roasted red pepper (broil for about 20 minutes, rotating constantly). Peel, slice 1/4 thick, and salt your eggplant and let sit in salt for about 30 minutes. It is easiest if you start these two things first and then make your sauce while the eggplant and red pepper are finishing. Sauce:Heat 1 teaspoon of olive oil in skillet. Add sliced onions and cook for 5 minutes. Add minced garlic, cook for additional minute or 2. If onions start to stick to the bottom of the pan, add about 1/4 cup water to deglaze. Add 1/4 teaspoon salt and pepper. Add more to taste if necessary. Add about 1/2 cup of diced tomatoes. Mix well. Add spices - basil, parsley, thyme, crushed red pepper. Add about 1/4 cup water, bring to a simmer, cover. Let cook for about 5 to 10 minutes checking to make sure there is still liquid in the pan. Add spinach. Cook for about another 5 to 10 minutes. Making sure there is enough liquid in the pan - you want it to be "saucy" not watery though. Set aside sauce once spinach is cooked. Spread 1/4 teaspoon of EVOO on the bottom of a 13 by 9 pan. Layer eggplant, sliced tomato, roast red pepper and spinach and onion sauce. Top with any remaining tomatoes. Drizzle 3/4 teaspoon of EVOO on top of tomatoes if desired. Cook at 400 degrees, covered, for 30 minutes. Uncover and cook remaining 15 minutes. Serve with quinoa or whole wheat pasta. Number of Servings: 4Recipe submitted by SparkPeople user JRSUNSHINE1.

The nutritional information for Eggplant Tomato Bake is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 97.5

• Total Fat: 3.0 g
• Cholesterol: 0.0 mg
• Sodium: 310.4 mg
• Total Carbs: 17.5 g
• Dietary Fiber: 5.5 g
• Protein: 3.1 g

Eggplant Tomato Bake is Italian cuisine.

The dietary needs meet for Eggplant Tomato Bake is Vegan