baked eggplant

In dinner on November 27, 2012 at 12:25 am

given the first snow and all, i wanted something seriously cheesy and tomatoey and baked.

but instead of going super carb-y (i am taking a nutrition class at the moment, after all), i decided to see what i could do with eggplant.

this turned out really well, and was maybe one of the simplest things i’ve ever made.

the only drawback is baking time – it takes an hour. so optimize that by throwing it in the oven and running to the gym or watching two episodes of parks and rec. you win!

i bought one largish eggplant, one ball of mozzarella cheese, and one box of pomi basil marinera. that’s all you really need.

i love pomi because it’s all natural, and even this premade sauce only had about 5 ingredients – tomatoes, garlic, onions, basil, salt. plus it comes in a box, so you don’t have to worry about can cancer.

if you can’t find it, use a regular jar of tomato sauce, or make your own from a can of plain crushed tomatoes.

slice the eggplant and the mozzarella pretty thin – less than half an inch – and start layering. first sauce, then veggie, sauce, cheese, veggie, sauce, cheese… it ended up turning into four stacks, but depending on your dish, it could be more lasagne-y.

i did four layers, and topped with a little grated parm.

bake at 375 for an hour, or until the eggplant is soft when you stick a knife into it. i baked it for the first 30 minutes with foil on top, and the second thirty minutes without.

honestly, does it get any easier than that? and you get the tomato-y, melty, cheesy satisfaction of lasagne or eggplant parm without the added kcals.

could be a side dish with something else (italian sausage? a chicken breast?) or an entree for the veggies in your life.


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