Vegetarian

READY IN: 1hr

INGREDIENTS

  • 1large peeled diced eggplant (or unpeeled)
  • 1teaspoonsalt
  • 1⁄2 teaspoonpepper
  • 3tablespoonsolive oil
  • 1cup chopped onion
  • 1⁄2 cup chopped celery
  • 2garlic cloves, minced
  • 2cups chopped peeled fresh tomatoes
  • 2 (8 ounce) cans tomato sauce
  • 1pinchthyme
  • 1⁄4 teaspoonsalt
  • 1⁄4 teaspoonpepper
  • 1⁄4 cup chopped fresh parsley
  • 1⁄2 cupseasoned bread crumbs (or unseasoned)
  • 1cup grated mozzarella cheese (or Swiss or cheddar)

    • NUTRITION INFO

    Serving Size: 1 (303) g

    Servings Per Recipe:6

    Calories: 220.1

    Calories from Fat 107 g 49 %

    Total Fat 12 g 18 %

    Saturated Fat 3.6 g 18 %

    Cholesterol 14.8 mg 4 %

    Sodium 1191 mg 49 %

    Total Carbohydrate22.3 g 7 %

    Dietary Fiber 6.2 g 24 %

    Sugars 9.1 g 36 %

    Protein 8.5 g 17 %

    DIRECTIONS

  • Placed chopped eggplant in oiled 7×11" pyrex dish.Broil for 5 minutes, stir eggplant, broil for 5 minutes more.Sprinkle with salt and pepper and let stand till sauce is finished.
  • Heat oil in saucepan; add onion, celery and garlic.Cook till onion is softened and yellow.
  • Add tomatoes and tomato sauce.Cook until thickened, about 5 minutes.
  • Stir in seasonings, parsley and bread crumbs.
  • Pour sauce over broiled eggplant.Cover with grated cheese.Bake at 350* until cheese is melted, about 15-20 minutes.
  • Tastes even better the next day.

    • Source: Read Full Article

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