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Eggplant Casserole

Renée G.


Heart Healthy
Low Cal- Low Carb - Low Fat


☆☆☆☆☆ 0 votes

30 Min
Stove Top


  • ·
    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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About Eggplant Casserole

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

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