Search
Close this search box.

Garden Eggplant Bake

No ratings yet
Cook Time 50 minutes
Total Time 50 minutes
Course All Recipes, Sides
Cuisine All, Low Carb, Vegetarian
Servings 6
Calories 61 kcal

Ingredients
  

  • 2 tsp olive oil
  • 2 cloves garlic minced
  • 1 medium onion, chopped
  • 1 TBSP tomato paste
  • 1 medium eggplant peeled and cut into 3/4 inch cubes
  • 2 medium tomatoes cored and chopped
  • 1 TBSP chopped fresh basil leaves
  • 1 tsp oregano leaves
  • 1 TBSP Parmesan cheese
  • 1 TBSP Italian breadcrumbs

Instructions
 

  • Preheat oven at 400 F. Spray 1-1/2 qt. casserole with nonstick cooking spray; set aside.
  • Heat oilin small nnstick skillet over medium heat. Add garlic and onion; cook and stir 1 minute. Stir in tomatoe paste and 1 tablespoons water.
  • Combine onion mixture and remaing ingredients except parmesan cheese and breadcrumbs; mix well. Pour into prepared casserole; cover and bake 30 minutes. Stir. Bake 10 minutes more; stir. Top with Parmesan cheese and breadcrumbs. Reduce heat to 375F. Bake uncovered 10 minutes or until eggplant is tender.

Notes

Nutrition

Calories: 61kcalCarbohydrates: 10gProtein: 2gFat: 2gCholesterol: 1mgSodium: 55mgFiber: 3g
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This website uses cookies and asks your personal data to enhance your browsing experience. We are committed to protecting your privacy and ensuring your data is handled in compliance with the General Data Protection Regulation (GDPR).