Eggplant Casserole

June 09, 2014

105

Another great meatless dish, this time a nice casserole that can be made ahead of time then just popped in the oven.

2 large eggplant, cubed
1/4 tsp black pepper
1/4 tsp garlic powder
1 jar marinara sauce
1/8 tsp chili powder
1/4 cup fresh basil or 1 tsp dried basil
1/2 shredded mozzarella part skim cheese
1 tbsp grated Parmesan cheese

1. Preheat oven to 500 degrees. Line two large sheet pans with tin foil and spray with cooking spray. 2. Transfer cubed eggplant to baking sheets. Spray or drizzle with olive oil. Sprinkle with pepper and garlic powder. 3. Roast in over, tossing once, for 15 minutes. 4. While eggplant roasts in oven, in large bowl mix marinara sauce with chili powder and basil. 5. Spray a 2.5-3 quart baking dish with cooking spray. 6. Once eggplant is done roasting, lower oven to 425 degrees. 7. Add roasted eggplant to marinara sauce. Add half mozzarella cheese and mix well. 8. Transfer to baking dish and top with remaining mozzarella cheese and Parmesan cheese. 9. Bake 15-20 minutes, cool and enjoy.

Nutritions

Calories
45

Sodium
68mg
2% DV

Fat
1g
2% DV

Protein
2g
4% DV

Carbs
5g
1% DV

Fiber
1g
6% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 0.78g 3%

Polysaturated Fat 0.28g 1%

Monosaturated Fat 0.5g 3%

Cholesterol 4mg 1%

Sodium 68mg 2%

Potassium 212mg 6%

Protein 2g 4%

% DAILY VALUE^*

Total Carbohydrate

Fiber 1g 6%

Sugar 2g 5%

Vitamin A 428IU 8%

Vitamin B6 0.09000000000000001mg 4%

Vitamin C 1mg 2%

Calcium 57mg 5%

Iron 0.52mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Mixed Vegetarian Dinner