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Garden Eggplant Bake

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Cook Time 50 minutes
Total Time 50 minutes
Course All Recipes, Sides
Cuisine All, Low Carb, Vegetarian
Servings 6
Calories 61 kcal


  • 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


  • 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.



Calories: 61kcalCarbohydrates: 10gProtein: 2gFat: 2gCholesterol: 1mgSodium: 55mgFiber: 3g
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