eggplant casserole

Name: Eggplant Casserole
Prep time: 30 min
Yield: 4
Cuisine: American
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

review

Private Recipe by

Renée G.

@SeasonwithAuthority

Uptown, AR

Heart Healthy Low Cal- Low Carb - Low Fat

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yield 4 serving(s)

prep time 30 Min

method Stove Top

Ingredients For eggplant casserole

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

How To Make eggplant casserole

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.
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