Eggplant and Tomato Bake
Basic Information
- Servings: 4
- Serving Size: 1 cup
- Difficulty: 2
- Budget: 2
- Prep Time: 15
- Cook Time: 40
- Total Time: 55
- Meal Type: Breakfast
Diet Types
- Vegan
- Vegetarian
- Dairy-Free
- Plantstrong
- Keto
- Atkins
- Low-Carb
- Paleo
- Whole30
- Gluten-Free
- Mediterranean
- DASH
- Intermittent Fasting
- Dukan
- South Beach
- Zone
- Flexitarian
- Blue Zones
- Weight Watchers
- SlimFast (as meal)
- HMR (as meal)
- Halal
- Kosher
- Jain (no onion/garlic option)
- Rastafarian Ital
Equipment
- - Baking dish
Ingredients
- 2 medium eggplants, sliced
- 2 cups canned crushed tomatoes
- 1 onion , chopped (optional for Jain)
- 2 cloves garlic, minced (optional for Jain)
- 2 tablespoons olive oil
- 1 teaspoon oregano
- - Salt and pepper to taste
Directions
- - Preheat oven to 375°F (190°C).
- - In a baking dish, layer eggplant slices, top with tomatoes, onion, garlic (if using), olive oil, oregano, salt, and pepper; bake for 35-40 minutes until eggplant is tender.
- - Serve 1 cup per portion warm.
Storage
Refrigerate in an airtight container for up to 3 days. Reheat in oven or microwave.
Nutrition
- Calories: 160
- Protein: 4g
- Fat: 8g
- Carbs: 14g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A