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Eggplant Baked with Tomatoes and Cheese
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Eggplant Baked with Tomatoes and Cheese

1 Hr(s) 10 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
Sauce:
2 Tbsp oil
2 garlic cloves, crushed
2 cans (14 oz. each) tomatoes
1 tsp tomato puree
1/2 tsp sugar
1/2 tsp oregano
2-3 Tbsp chopped fresh flat leaf parsley
Salt and pepper
4 large eggplants, total weight 2 1/2 lb.
1/2 cup parmesan cheese
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Let's Make It
1
Make the sauce by heating the oil gently in a large sauce pan. Add the garlic and saute for a few seconds, then add the tomatoes, tomato puree, sugar, oregano, and parsley and season to taste. Cover and bring to a boil, then simmer while frying the eggplant.
2
Cut the eggplant into 1/2-inch thick slices. Heat large non-stick pan over med-high, and spray liberally with cooking spray. Fry the eggplant slices briefly in batches, lifting out as soon as they are golden on both sides. Spray pan in-between each batch.
3
Arrange eggplant in two layers in a baking dish, sprinkle with salt and pepper.
4
Meanwhile, preheat the oven to 350°F. Spread the sauce over the eggplant to cover them. Sprinkle the cheese on top and bake for 40 minutes.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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