Italian

Baked Eggplant in Roasted Tomato Sauce is for Dinner.

Baked Eggplant in Roasted Tomato Sauce takes 20 minutes to prepare.

Baked Eggplant in Roasted Tomato Sauce takes 90 minutes to cook.

Baked Eggplant in Roasted Tomato Sauce makes 6 servings.

The ingredients for Baked Eggplant in Roasted Tomato Sauce are:

8 plum tomatoes (about 1 lb.)
1 1/2 c. diced onion, divided
1/2 c. dry red wine
1 tsp. chopped fresh oregano
1/2 tsp. freshly ground black pepper
1 c. sliced onion
1/2 c. dry white wine
20 garlic cloves, peeled
18 slices eggplant (about 2 whole)
2-10 oz. pkgs frozen chopped spinach
4 oz. Fat-free feta cheese, crumbled

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

1. Preheat oven to 425 degrees. 2. Place tomatoes in a shallow baking dish coated with cooking spray. Bake for 30 minutes. Set aside.3. Heat a medium saucepan over medium-high heat. Add 1 c. diced onion; saute 3 minutes. Stir in tomatoes, red wine, oregano, and black pepper; bring to a boil. Reduce heat; simmer 20 minutes. Place tomato mixture in a blender; process until smooth. Set aside; keep warm.4/ Place a saucepan coated with cooking spray over high heat. Add sliced onion; saute 5 minutes. Add white wine and garlic. Bring to a boil; cook 5 minutes. Stir in broth; bring to a boil. Reduce heat; simmer 20 minutes. Place garlic mixture in a blender; process until smooth. Set aside; keep warm.5. Place eggplant in a single layer on a baking sheet coated with cooking spray; broil 5 minutes on each side or until lightly browned.6. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add 1/2 c. diced onion; saute 3 minutes. Add spinach; cook 10 minutes, stirring frequently. Remove from heat; stir in cheese.7. Preheat oven to 425 degrees.8. Arrange 6 eggplant slices, 2-3 inches apart, on a baking sheet. Spread 2 1/2 tablespoons spinach mixture over each slice. Stack each with another eggplant slice, an addition 2 1/2 tablespoons spinach mixture, and remaining slices. Bake for 15 minutes. Arrange 1 eggplant stack on each of the 6 plates; spoon 1/3 c. tomato sauce and 2 tbsp. garlic sauce on each plate. Garnish with oregano, if desired.Number of Servings: 6Recipe submitted by SparkPeople user GARDENHOSE.

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

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 157.2

• Total Fat: 0.8 g
• Cholesterol: 0.0 mg
• Sodium: 709.4 mg
• Total Carbs: 25.9 g
• Dietary Fiber: 7.4 g
• Protein: 9.6 g

Baked Eggplant in Roasted Tomato Sauce is Italian cuisine.