Specific Dishes
Eggplant Tomato Galette
Prep Time
20 min
Cook Time
65 min
Servings
4
Calories
180
Roasted eggplant layered with fresh tomatoes, herbs, and melted mozzarella. Great leftovers!
Ingredients
2 pounds eggplant, whole
1 onion, chopped
2 cloves garlic, crushed
1 pound plum tomatoes, chopped
2 tablespoons sun-dried tomatoes, chopped
2 teaspoons fresh oregano, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
4 ounces fat-free mozzarella cheese
3 tablespoons fat-free Parmesan cheese, grated
Salt and pepper to taste
Instructions
1. Scrub eggplants and slice into 1-inch thick slices.
2. Place on nonstick cookie sheet and bake at 350°F for 30 minutes until soft and slightly browned.
3. Heat 3 tablespoons water or veggie stock in nonstick skillet.
4. Add onion and garlic, cook until soft.
5. Add fresh tomatoes and sun-dried tomatoes, cook 10 minutes.
6. Add herbs and season with salt and pepper.
7. Spread most of tomato mixture on bottom of large rectangular baking dish.
8. Place cooked eggplant on top, then remaining tomato mixture.
9. Bake another 25 minutes.
10. Sprinkle with mozzarella and Parmesan, bake until melted (5-10 minutes).
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Nutrition Facts
Per Serving (4 servings)| Calories | 180 |
| Protein | 12,00 g |
| Carbohydrates | 28,00 g |
| Fat | 2,00 g |
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