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Ingredientes
- 2 lb Aubergine (eggplant), whole
- 1 whl onion, minced
- 2 x Cloves garlic, crushed
- 1 lb Plum tomato, whole, minced
- 2 Tbsp. Sun-dry tomatoes-- minced
- 2 tsp Fresh oregano, minced
- 1 tsp Fresh rosemary, minced
- 1 tsp Fresh thyme, minced
- 4 ounce Fat-free mozzarella cheese
- 3 Tbsp. Fat free parmesan cheese, grated
Direcciones
- Scrub the eggplants. Slice them in to thick slices (1"). Place on a nonstick cookie pan (or possibly use parchment paper) and bake at 350 for 30 min. The slices should be soft and slightly browned. Heat 3 Tablespoons water or possibly veg stock in a nonstick skillet. Add in onion and garlic and cook till soft. Add in tomatoes, and sun dry tomatoes and cook 10 min. Add in spices and season to taste with salt and pepper. Place most of tomato mix on the bottom of a large rectangular baking dish. Place cooked eggplant on top of this and then top with rest of tomato mix. Cook another 25 min. Sprinkle with mozzarella and parmesean and cook till melted, 5 - 10 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 355g | |
| Recipe makes 4 servings | |
| Calories 208 | |
| Calories from Fat 62 | 30% |
| Total Fat 6.97g | 9% |
| Saturated Fat 3.57g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 323mg | 13% |
| Potassium 872mg | 25% |
| Total Carbs 24.27g | 6% |
| Dietary Fiber 8.5g | 28% |
| Sugars 9.08g | 6% |
| Protein 15.23g | 24% |
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