Fish

Eggplant Baked with Tomato and Mozzarella is for Dinner.

Eggplant Baked with Tomato and Mozzarella takes 20 minutes to prepare.

Eggplant Baked with Tomato and Mozzarella takes 40 minutes to cook.

Eggplant Baked with Tomato and Mozzarella makes 4 servings.

The ingredients for Eggplant Baked with Tomato and Mozzarella are:

Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb
Del Monte Diced Tomatoes, No Salt Added, 1.75 cup
Tomato Paste, no salt, .5 oz
Onions, raw, 2 medium (2-1/2" dia) chopped
Mozzarella Cheese, part skim milk, 4 oz grated
Olive Oil, 2 1tsp
Garlic, 3 cloves
1 T minced oregano
3 T minced flat leaf parsley

Here is how you make Eggplant Baked with Tomato and Mozzarella:

Preheat oven to 350. Cut the eggplant lengthwise into 8 wedges. Brown them in a skillet coated with non-stick spray. Remove from the pan and cool slightly. Scoop out the pulp leaving a shell about 1/8" thick. Chop the pulp to add later. without cleaning pan, add 2 tsp olive oil and chopped onions. Saute for 5 minutes or until the onions are soft. Add garlic and saute for 30 seconds more. Add Tomatoes, paste, chopped eggplant pulp and herbs and saute for another 5 minutes until it makes a thick chunky sauce. Spray a baking pan with non stick spray and lay eggplant shells in the pan. Fill with the sauce and top with grated mozzarella. Bake at 350 for 5-10 minutes until cheese has melted. Number of Servings: 4Recipe submitted by SparkPeople user JPTOWNSEND.

The nutritional information for Eggplant Baked with Tomato and Mozzarella is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 176.8

• Total Fat: 7.1 g
• Cholesterol: 16.4 mg
• Sodium: 186.2 mg
• Total Carbs: 20.5 g
• Dietary Fiber: 6.3 g
• Protein: 10.1 g