Garden Eggplant Bake

Heart-Healthy
High-Fiber
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Low-Sodium
Low-Sugar
Vegetarian / Meatless
Weight Management
Dish type
Dinner
Serves
6
Ready in
1 hour, 5 minutes

Ingredients

  • 2 tsp. olive oil
  • 2 garlic cloves, minced
  • 1 medium onion, chopped
  • 1 tbsp. tomato paste
  • 1 medium eggplant, peeled, cut into 3/4-inch cubes (about 1 lb.)
  • 2 medium tomatoes, cored and chopped
  • 1 tbsp. chopped fresh basil
  • 1 tsp. dried oregano
  • 1/4 tsp. salt
  • 1 tbsp. grated Parmesan cheese
  • 1 tbsp. Italian breadcrumbs

Directions

Prep Time
15 minutes
Cook Time
50 minutes
Ready in
1 hour, 5 minutes
  1. Preheat oven to 400°F. Coat a 1 1/2-quart casserole dish with nonstick cooking spray; set aside.
  2. Heat oil in a small nonstick skillet over medium heat. Add garlic and onion; cook and stir 1 minute. Stir in tomato paste and 1 tablespoon water.
  3. Combine onion mixture, eggplant, tomatoes, basil, oregano and salt; mix well. Pour into casserole dish. Cover and bake 30 minutes; stir. Bake 10 minutes more; stir. Top with Parmesan and breadcrumbs. Reduce heat to 375°F. Bake, uncovered, 10 minutes or until eggplant is tender.

Nutritional Information

Serving Size
1
Per Serving
Calories 60, Calories Fat 25, Total Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 55mg, Carbohydrate 9g, Protein 2g
Serving Size1
Calories60
Calories Fat25
Calories (fat) extra42
Total Fat2g
Total Fat (extra)4
Saturated Fat0g
Saturated Fat (extra)3
Cholesterol0mg
Sodium55mg
Sodium (extra)2
Potassium312mg
Carbohydrate9g
Carbohydrate (extra)3
Fiber2g
Fiber (extra)11
Sugars0g
Protein2g
Omega30g
Vitamin A381IU
Vitamin A (extra)8
Vitamin C9mg
Vitamin C (extra)15
Iron0mg
Iron (extra)3