Cheesy Eggplant Bake
Ingredients
The Bake
-
1
large
eggplant (about 2 pounds, cut into 1-inch cubes)
-
3
tablespoons
olive oil
-
to taste
salt
-
to taste
pepper
-
1
32-ounce jar
marinara sauce
-
6
ounces
mozzarella cheese (shredded)
-
¼
cup
Parmesan cheese (freshly grated)
For Serving
-
to taste
whole-wheat pasta (cooked)
-
to taste
basil (fresh)
Instructions
- 1. Preheat the oven to 375°F.
- 2. Heat olive oil in a large skillet over medium heat.
- 3. Add cubed eggplant and cook while stirring until it darkens, about 5 minutes. Season with salt and pepper.
- 4. Pour half the marinara sauce into a 13 x 9 inch baking dish and spread it evenly.
- 5. Add the cooked eggplant on top of the sauce.
- 6. Sprinkle all but ½ cup of the shredded mozzarella on top, pour the remaining marinara sauce, and top with the remaining mozzarella and grated parmesan.
- 7. Bake until bubbly and golden brown, about 25-30 minutes.
- 8. Serve warm over cooked whole-wheat pasta and garnish with fresh basil.
Nutrition Facts (estimated)
Servings
6
Calories
184
Total fat
15g
Total carbohydrates
5g
Total protein
9g
Sodium
244mg
Cholesterol
26mg
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