I've heard from a few people that eggplant has no taste. Well...let me tell you....this dish was soooooooooo delicious! WOW! I actually put it on top of my salmon.
- 1 med. size eggplant-peeled and cubed
1 large can(28oz) diced tomatoes
3 cloves of Fresh Garlic
2 tsp Italian Seasoning
2 Tbsp grated parmesan cheese
Some pepper jack cheese cut into small pieces
Mexican cheese lightly sprinkled on top
onions (optional)
salt and pepper to taste
Directions
Combine garlic, onion and Italian seasoning in a skillet with a little water and saute until the garlic and onion is tender. Add the peeled and cubed eggplant and saute a little longer until eggplant is tender. Then stir in salt, pepper and diced tomatoes until heated through. Place ingredients into a baking dish. Mix in the parmesan cheese. Sprinkle the reduced cheese blend on top and bake at 350 for about 20 mins. (until the cheese is melted). Serves about 4-1 cup servings. Allow to cool a few minutes before serving. For a main entree, you can add ground beef. It also tastes good on pasta. I'm sure there are many ways to vary this dish.
Number of Servings: 4
Nutritional Info
* Servings Per Recipe: 4
* Amount Per Serving
* Calories: 126.3
* Total Fat: 3.3 g
* Cholesterol: 7.0 mg
* Total Carbs: 18.3 g
* Dietary Fiber: 6.5 g
* Protein: 8.0 g
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