| Cook Time | 50 minutes |
| Servings |
|
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
Ingredients
|
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.
Recipe Notes
Nutrition Facts
Garden Eggplant Bake
Amount Per Serving
Calories 61
Calories from Fat 18
% Daily Value*
Total Fat 2g
3%
Cholesterol 1mg
0%
Sodium 55mg
2%
Total Carbohydrates 10g
3%
Dietary Fiber 3g
12%
Protein 2g
4%
* Percent Daily Values are based on a 2000 calorie diet.