Baked Eggplant with Cheese

Serves: 4

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
117 2 1 9 4 393 18 2

recipe ingredients
1 medium eggplant (1 1/2 pounds)
1 (14 1/2 ounce) can stewed tomatoes, undrained
2 teaspoons sugar
1 teaspoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon dried oregano leaves
1/4 teaspoon pepper
2/3 cup shredded reduced-fat Swiss cheese or Mozzarella cheese
2 tablespoons grated Parmesan cheese

recipe directions
Preheat oven to 350*F. Spray a rectangular baking dish, 11 × 7 × 1 1/2 inches, with nonstick cooking spray. Cut unpeeled eggplant into 1/2-inch slices. Place in 3-quart saucepan; cover with water (salted if desired). Heat to boiling; reduce heat. Cover and simmer 5 minutes; drain and pat dry.

Mix remaining ingredients except cheeses in 2-quart saucepan. Cook over medium-high heat about 5 minutes, stirring frequently, until slightly thickened.

Place eggplant in baking dish; top with tomato mixture and cheeses. Cover and bake 20 minutes. Uncover and bake about 10 minutes longer or until light brown.


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Posts By 3FC
  • Lemongirl

    This recipe was very good. Although i did add fresh garlic to the sauce. I love garlic. Tks for thr recipe.

  • Rachel

    I used 2 cloves of fresh garlic instead of the powder. It tasted wonderful! Served it with Barilla Plus pasta. MMMMMMM

  • Amy

    This recipe was very good.but i think i would have liked it better with the skin off the eggplant.

  • Suzie Q

    This is delicious, wonderful. I have passed this recipe to several people and they love it too.

  • Jessica

    This was a pretty good take on Eggplant Parm. I’ll be making this again.

  • Tracy

    Really enjoyed this recipe. I’ll be using this as a side dish quite often. Thanks

  • JoAnne

    This is a great recipe! A great filler for a low cal diet. I passed this onto everyone in my group.

  • Wendy

    I cooked the eggplant, and I may have just gotten a bad one, but it was seedy and just all around icky (and I enjoy eggplant) – I pitched the eggplant, and replaced the eggplant with zucchini and it turned out nice. I also baked it over Barilla Plus penne pasta.

  • Gail

    I chopped up eggplant raw & removed most of skin & followed rest of recipe. This was very good – thanks!