Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 8 x plum tomatoes, (about 1 lb.) cooking spray
- 1 1/2 c. diced onion, divided
- 1/2 c. dry red wine
- 1 tsp minced fresh oregano
- 1/2 tsp freshly grnd pepper
- 1/4 tsp salt
- 1 c. sliced onion
- 1/2 c. dry white wine
- 20 x garlic cloves, peeled (about 2 large heads)
- 1 c. canned vegetable broth
- 1/4 tsp salt
- 18 slc eggplant, (about 2 medium) (1/2-inch-thick)
- 2 pkt frzn minced spinach, thawed, liquid removed, and (10-oz) squeezed dry
- 4 ounce feta cheese, crumbled oregano sprigs, (optional)
Direcciones
- 1. Preheat oven to 425 degrees.
- 2. Place tomatoes in a shallow baking dish coated with cooking spray. Bake at 425 degrees for 30 min. Set aside.
- 3. Heat a medium saucepan over medium-high heat. Add in 1 c. diced onion; saute/fry 3 min. Stir in tomatoes, red wine, oregano, pepper, and 1/4 tsp. salt; bring to a boil. Reduce heat; simmer 20 min. Place tomato mix in a blender; process till smooth. Set aside; keep hot.
- 4. Place a saucepan coated with cooking spray over high heat. Add in sliced onion; saute/fry 5 min. Add in wine and garlic. Bring to a boil; cook 5 min. Stir in broth; bring to a boil. Reduce heat; simmer 20 min.
- Place garlic mix in a blender; process till smooth. Set aside; keep hot.
- 5. Sprinkle 1/4 tsp. salt over eggplant. Place half of eggplant in a single layer on a baking sheet coated with cooking spray; broil 5 min on each side or possibly till lightly browned. Repeat procedure with remaining eggplant; set aside.
- 6. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add in 1/2 c. diced onion; saute/fry 3 min. Add in spinach; cook 10 min, stirring frequently. Remove from heat; stir in cheese.
- 7. Preheat oven to 425 degrees.
- 8. Arrange 6 eggplant slices, 2 to 3 inches apart, on a baking sheet.
- Spread 2-1/2 Tbsp. spinach mix over each slice. Stack each with another eggplant slice, an additional 2-1/2 Tbsp. spinach mix, and remaining slices. Bake at 425 degrees for 15 min. Arrange 1 eggplant stack on each of 6 plates; spoon 1/3 c. tomato sauce and 2 Tbsp. garlic sauce on each plate. Garnish with oregano, if you like.
- Yield: 6servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1348g | |
| Recipe makes 6 servings | |
| Calories 401 | |
| Calories from Fat 55 | 14% |
| Total Fat 6.41g | 8% |
| Saturated Fat 3.22g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 593mg | 25% |
| Potassium 2912mg | 83% |
| Total Carbs 76.78g | 20% |
| Dietary Fiber 39.9g | 133% |
| Sugars 31.87g | 21% |
| Protein 15.79g | 25% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
