Description
A recipe for Garden Eggplant Bake

Ingredients

• 2 teaspoons olive oil
  
• 2 cloves garlic, minced
  
• 1 medium onion, chopped
  
• 1 tablespoon tomato paste
  
• 1 tablespoon water
  
• 1 medium (about 1 pound) eggplant, peeled and cut into 3/4-inch cubes
  
• 2 medium tomatoes, cored and chopped
  
• 1 tablespoon chopped fresh basil leaves
  
• 1 teaspoon Great Value dried oregano leaves
  
• 1/4 teaspoon salt
  
• 1 tablespoon grated Parmesan cheese
  
• 1 tablespoon Italian bread crumbs

Preparation
Prep Time: 15 minutes | Cook Time: 50 minutes

1. Heat oven to 400°F. Spray 1 1/2-quart casserole with nonstick cooking spray; set aside.

2. Heat oil in small nonstick skillet over medium heat. Add garlic and onion; cook and stir 1 minute. Stir in tomato paste (if using canned, freeze remainder) and water.

3. Combine onion mixture and remaining ingredients except Parmesan cheese and bread crumbs; mix well. Pour into prepared casserole; cover and bake 30 minutes. Stir. Bake 10 minutes longer; stir. Top with Parmesan cheese and bread crumbs. Reduce heat to 375°F. Bake uncovered 10 minutes or until eggplant is tender.

Nutrition
Per serving: 61 calories, 2g fat, 1mg cholesterol, 146mg sodium, 10g carbohydrate, 2g protein, 3g fiber

Serves
Serves 6

Variations
no information available