Eggplant Plus
A hearty baked eggplant dish with fresh tomatoes and Italian sauce flavors, perfect for a comforting vegetarian meal or family dinner.
Ingredients
Instructions
- Cover the eggplant with cold water and soak for 15 minutes; drain thoroughly.
- Turn the drained eggplant into a buttered 2-quart round casserole (8 x 2 inches).
- Pour the Italian-style spaghetti sauce mix over the eggplant and toss lightly to coat.
- Arrange the skinned and wedged tomatoes over the eggplant mixture.
- Cover the casserole and bake in a preheated 350°F oven for 45 minutes, stirring twice during cooking.
- Uncover and sprinkle the dish with Parmesan cheese.
- Bake uncovered for an additional 15 minutes until the cheese is melted and bubbly.
Nutrition & Diet Analysis (per serving)
137
kcal
7% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).