Cheesy Baked Eggplant provides an excellent source of calcium from the mozzarella cheese and a good source of vitamins A and C from the tomatoes. It is also low in cholesterol.

Cheesy Baked Eggplant Prep Time: 15 min
Cook Time: 45 min
Ready In: 60 min

Servings: 4

1 large Eggplant, peeled and cut into ¼-inch thick slices
½ cup Italian fat free Dressing
2 medium Tomatoes, thinly sliced
1½ cup shredded, reduced fat Mozzarella Cheese
1 cup Marinara Sauce

Coat eggplant slices with dressing. Arrange in single layer on cookie sheet. Broil four to six inches from heat eight minutes on each side or until lightly browned on both sides. Place eggplant slices in single layer in 13 x 9-inch baking dish. Cover with tomatoes; sprinkle with cheese. Top with sauce.
Bake at 350-degrees for 30 minutes until thoroughly heated.

Tips & Notes
The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. Many recipes advise salting, rinsing and draining of the sliced fruit to soften it and to reduce the amount of fat absorbed during cooking, but mainly to remove the bitterness of the earlier cultivars. Some modern varieties, including large, purple varieties commonly imported into western Europe, do not need this treatment.
The fruit is capable of absorbing large amounts of cooking fats and sauces, making for very rich dishes, but salting reduces the amount of oil absorbed. Eggplant, due to its texture and bulk, can be used as a meat substitute in vegan and vegetarian cuisine.
As many countries there are in Earth, there equally are as many different ways to prepare eggplant, and it is used in the cuisine of many countries.
It is often stewed, as in the French ratatouille, or deep fried as in the Italian parmigiana di melanzane, the Turkish karnitarik or Turkish and Greek mussakka/moussaka.
Eggplants also can be battered before deep-frying and served with a sauce made of tahini and tamarind.
It also may be roasted in its skin until charred, so the pulp can be removed and blended with other ingredients, such as lemon, tahini, and garlic.
Grilled, mashed and mixed with vegetables makes the eggplant versatile and delicious.

Nutritional Information Per Serving
Calories: 150
Total Fat: 6g
Saturated Fat: 3.5g
Cholesterol: 20mg
Sodium: 810mg
Total Carbohydrates: 15g
Dietary Fiber: 3g
Protein: 11g


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Filed under: Recipes for Diabetics

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