This recipe serves two generously and freezes very well. I make it in small glass casseroles and bake from frozen at 350 for 50 minutes uncovered. I never make just one casserole so double everything and enjoy!
1 medium eggplant - a bit over a pound
½ cup of chopped onions
½ cup of chopped mushrooms or other veggie - peppers? Zucchini?
8 ounces of Hunts Tomato Sauce or other no-sugar added brand
4 ounces of low fat cheddar cheese, grated
garlic powder is optional
Italian seasonig is optional
Preheat the oven to 450ºF.
Spray a baking pan with cooking spray. I sometimes cover with foil for ease of cleanup.
Wash the eggplant and score it with a fork from stem end to blossom end. This makes it easier to digest.
Slice the eggplant into ½ rounds and place on baking sheet.
Bake 10-15 minutes until soft and browned one one side.
Reduce oven heat to 350ºF,
Spray small casserole (8"x8" works fine) with cooking spray.
Put a third of the sauce and half the veggies in the bottom of the dish.
Arrange half the eggplant slices on top.
Add another third of the sauce and the rest of the veggies.
Sprinkle with half the cheese.
Repeat eggplant, sauce and cheese layering.
Bake at 350ºF for a half hour.
Calories - 189
Fat - 4.5 grams
Carbs - 22 (Fiber 8)
Protein - 17.5