Thursday, July 19, 2012

Baked Eggplant with Mozzarella and Tomato Sauce

I made this for dinner last night and brought some for lunch today. It’s an easy meatless dish and you can serve it with a salad on the side.

If you can’t find Italian seasoned Panko, use the regular kind and add ½ teaspoon Italian seasoning to the blender with the veggies instead. I probably wouldn’t add any additional salt to the dish.

As you can see, part-skim mozzarella doesn’t melt like the regular stuff. It was nice and crispy instead of gooey. If you’re not on Weight Watchers, then go ahead and use regular mozzarella if you wish. I prefer regular cheese myself but I bought the part-skim the other day because it was on sale and thought I might give it a try.

Baked Eggplant with Mozzarella and Tomato Sauce
4 servings | PointsPlus Per Serving : 3

1 large eggplant
1 tablespoon salt
1 medium tomato
1 small onion
1 clove garlic
½ sweet red pepper
1 teaspoon tomato paste
½ cup Italian seasoned Panko
½ cup grated part-skim mozzarella

Slice the eggplant into 1/2” rounds. Place them in a collander and sprinkle both sides with salt. Let them sit for about ½ hour. You’ll see liquid start to come out. Rinse the eggplant in the colander and set aside.

Preheat the oven to 400F.

Place the tomato, onion, garlic, red pepper and tomato paste in a blender and puree until smooth.

Place half the puree into a glass baking dish and layer the eggplant on top. Pour the rest of the puree over the eggplant.

Sprinkle the Panko over the eggplant followed by the cheese, and bake uncovered for 30 minutes. Let it cool a bit before serving.

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