Italian

Oven-broiled eggplant - no breading is for Dinner.

Oven-broiled eggplant - no breading takes 20 minutes to prepare.

Oven-broiled eggplant - no breading takes 30 minutes to cook.

Oven-broiled eggplant - no breading makes 4 servings.

The ingredients for Oven-broiled eggplant - no breading are:

1 eggplant, unpeeled (approx 1-1 Eggplant, fresh
1 serving Pam, Cooking Spray - Olive Oil (1 sec) (by MEEJVAJ)
1.5 cup Sargento Chef Blends 6 Cheese Italian
793.8 grams Crushed Tomatoes
8 leaves Basil
1 tsp Thyme, ground
4 clove Garlic

Here is how you make Oven-broiled eggplant - no breading:

Slice eggplant in rounds, 1/4 inch thick. Spray cookie sheet with oil spray and lay out eggplant slices. Spray the eggplant again and broil until lightly browned. Flip slices and continue to broil until evenly browned. Preheat oven to 350 degrees. Mix crush tomatoes, chopped basil leaves, thyme and crushed garlic cloves together simmer 20 minutes In an oven-ready casserole, pour enough of the tomato sauce to lightly coat the bottom. Assemble a thin layer of eggplant rounds on the bottom. Top with some sauce and 1/4 of the cheese. Repeat layers, ending with cheese. Bake for 15-20 minutes until sauce is heated through and cheese is melted.Serving Size: 4 servings 1.5 c eachNumber of Servings: 4Recipe submitted by SparkPeople user DOUBLED1003.

The nutritional information for Oven-broiled eggplant - no breading is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 241.3

• Total Fat: 11.5 g
• Cholesterol: 30.0 mg
• Sodium: 551.9 mg
• Total Carbs: 27.1 g
• Dietary Fiber: 7.4 g
• Protein: 15.4 g

Oven-broiled eggplant - no breading is Italian cuisine.

The dietary needs meet for Oven-broiled eggplant - no breading is Vegetarian