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Ingredientes
- 2 x Aubergines lg, trimmed cut 1/2"-thick rounds
- 1 1/2 Tbsp. Extra virgin olive oil Non-stick veg. oil spray
- 1/2 c. Minced onion
- 2 x Garlic cloves, chopped
- 4 x Italian-style tomatoes stewed & peeled
- 3 Tbsp. Minced fresh mint
- 1/2 tsp Dry oregano
- 1/2 c. Crumbled soft fresh goat cheese(feta)
- 8 x Fresh basil leaves, minced
Direcciones
- Preheat oven to 500 F. Spray 2 large baking sheets with oil spray.
- Arrange aubergine rounds on prepared sheets; brush lightly with 1
- Tbsp. oil. Sprinkle with salt and pepper. Bake 10 min. Turn
- rounds over and bake till tender and golden brown, about 10 min
- longer. Remove from oven. Reduce oven temperature to 350 F. Heat
- remaining 1/2 Tbsp. oil in medium nonstick skillet over medium
- heat. Add in onion; saute/fry till tender, about 5 min. Add in garlic and stir 1 minute. Season with salt & pepper. Add in tomatoes with their
- juices, mint & oregano and simmer till sauce thickens & is reduced
- to 1 3/4 c., breaking up tomatoes with back of spoon, about
- 20 min. Spoon half of tomato sauce into shallow 2-qt
- baking dish. Arrange aubergine rounds atop sauce, overlapping
- slightly. Spoon remaining sauce over. Sprinkle cheese over. Bake
- till heated through, about 20 min. Sprinkle with basil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 241g | |
| Recipe makes 4 servings | |
| Calories 179 | |
| Calories from Fat 103 | 58% |
| Total Fat 11.7g | 15% |
| Saturated Fat 5.08g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 114mg | 5% |
| Potassium 478mg | 14% |
| Total Carbs 13.19g | 4% |
| Dietary Fiber 6.8g | 23% |
| Sugars 5.41g | 4% |
| Protein 7.72g | 12% |
