Cheesy Eggplant Bake
Skillet Asparagus and Mushrooms
Ingredients
- 1 eggplant, peeled and cut into ¼-inch slices
- 2 Tbsp olive oil
- 1½ cups marinara sauce
- 1 cup shredded part-skim mozzarella cheese
- 1½ Tbsp chopped fresh basil
Instructions
- Preheat oven to 375°F. Sprinkle eggplant lightly with salt and pepper. 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 9-inch baking dish; top with sauce. Cover and bake 30 minutes. Sprinkle with cheese. Bake 20 to 25 minutes or until browned and bubbly. Top with basil.
Side Dish Ingredients
- ½ (8-oz) pkg sliced mushrooms
- 1 Tbsp olive oil, divided
- ¾ lb asparagus, trimmed
- 1 clove garlic, minced
Side Dish Instructions
- Cook mushrooms in ½ Tbsp hot oil in a large skillet over medium-high heat 6 minutes, stirring occasionally.
- Add ½ Tbsp oil, asparagus, and garlic; cook 5 minutes or until asparagus is crisp-tender, stirring frequently. Season with salt and pepper to taste.
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