Eggplant Casserole

Renée G.

By
@ReneeCooks

Heart Healthy
Low Cal- Low Carb - Low Fat


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Rating:

Comments:

Serves:

4

Prep:

30 Min

Method:

Stove Top

Ingredients

1 (1¼ lbs.) eggplant
2 tsp. olive oil
½ med. onion chopped
1 tbsp. finely minced garlic
1 (14.5 oz.) can low sodium diced tomatoes
¾ tsp. dried oregano
1/8 tsp. ground cinnamon
¼ cup feta cheese – crumbled
8 kalamata olives, pitted and sliced
1 tbsp. flat leaf parsley, chopped

Directions Step-By-Step

1
In a large non-stick skillet, add the olive oil, chopped onion,sauté until translucent and tender, but not brown.
2
Stir in minced garlic and continue to cook for 1 minute; add tomatoes, oregano and cinnamon. Simmer for 4 minutes; remove from heat and set aside.
3
Preheat broiler. Slice eggplant into lengthwise ¼” thick slices.
4
Lightly spray two baking sheets with non-stick cooking spray. Lay eggplant in single layer on baking sheets and lightly spray tops with non-stick spray. Set under broiler for about 6 – 8 minutes or until tender and lightly browned.
5
In a 2 qt. baking dish, layer half the eggplant, top with half the tomato sauce; repeat. Top with feta cheese, olives and parsley and serve.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy