Garden Eggplant Bake

By Debe Pendice

Ingredients
  • 2 teaspoon olive oil

  • 2 cloves garlic, minced

  • 1 medium onion chopped

  • 1 tablespoon tomato paste

  • 1 medium eggplant, peeled and cut into3/4 inch cubes

  • 2 medium tomatoes, cored and chopped

  • 1 tablespoon chopped fresh basil leaves

  • 1 teaspoon oregano leaves

  • 1 tablespoon parmesan cheese

  • 1 tablespoon Italian bredcrumbs

Directions
  1. Preheat oven at 400 F. Spray 1-1/2 qt. casserole with nonstick cooking spray; set aside.

  2. 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.

  3. 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.


Nutritional Facts

Servings
6
Per Serving
Calories
61
Carbohydrates
10 g
Protein
2 g
Fat
2 g
Fiber
3 g
Cholesterol
1 mg
Sodium
55 mg

dinner parmesan baked ultra-low-carb low carb low sodium low fat eggplant vitamin c dairy calcium side dish

3 replies

Avera
Avera 2009-08-22 01:37:34 -0500 Report

This is a great way to prepare eggplant. It is very easy and quick. It is a great Italian dish.

apanda
apanda 2009-08-22 00:14:20 -0500 Report

Another good one for me. :) Eggplants will be ready in the garden soon. I can't wait.