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

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.

Nutritional Facts

Per Serving:

Calories: 61
Carbohydrates: 10 g
Protein: 2 g
Fat: 2 g
Fiber: 3 g
Cholesterol: 1 mg
Sodium: 55 mg

Serving Size

6