Margherita Eggplant Casserole
Quick Parmesan Salad and French Bread
Ingredients
- 1 eggplant, peeled and cut crosswise into ¼-inch slices
- 2 Tbsp olive oil
- ½ (24-oz) jar marinara sauce
- 1 cup shredded part skim mozzarella cheese
- ½ (0.5-oz) pkg fresh basil, leaves separated
Instructions
- Preheat oven to 375°F. Sprinkle eggplant with salt and pepper, if desired. Cook in hot oil in a large skillet over medium heat 1 to 2 minutes per side or until browned.
- Arrange eggplant in a greased 8-inch baking dish; top with sauce. Cover and bake 30 minutes. Uncover and sprinkle with cheese. Bake 20 to 25 minutes longer or until browned and bubbly. Top with basil.
Side Dish Ingredients
- 3 Tbsp Asiago Caesar dressing
- 3 oz whole wheat French bread, heated
- ½ head romaine lettuce, chopped
- 3 Tbsp freshly shaved Parmesan cheese
Side Dish Instructions
- Toss together lettuce, dressing, and cheese in a large bowl. Slice bread.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
270
|
188
|
458
|
| Fat (g) | 16 | 10 | 26 |
| Sat. Fat (g) | 6 | 2 | 8 |
| Protein (g) | 13 | 6 | 19 |
| Carb (g) | 21 | 19 | 40 |
| Fiber (g) | 7 | 3 | 10 |
| T. Sugs (g) | 11 | 2 | 13 |
| A. Sugs (g) | 2 | 1 | 3 |
