Eggplant Gratin
Wilted Spinach with Almonds
Ingredients
- 2 cloves garlic, minced
- 5 Tbsp olive oil, divided
- 1 (28-oz) can BPA-free no-salt-added crushed organic tomatoes
- ½ cup chopped fresh basil, divided
- 2 eggplants, peeled and cut into ¼-inch slices
- ½ tsp salt
- ¼ tsp pepper
- 2 cups shredded part-skim mozzarella cheese
Instructions
- Preheat oven to 375°F. Cook garlic in 1 Tbsp hot oil in a saucepan over medium heat 1 minute; add tomatoes and ¼ cup basil. Cook 15 minutes or until sauce is thickened.
- Meanwhile, sprinkle eggplant with salt and pepper.
- Cook eggplant, in 2 batches, in 2 Tbsp hot oil per batch in a large nonstick skillet over medium heat 1 to 2 minutes per side or until browned. Arrange slices in a greased 13- x 9-inch baking dish.
- Top eggplant with tomato sauce. Cover and bake 30 minutes.
- Uncover; top with cheese. Bake, uncovered, 20 to 25 minutes or until browned and bubbly.
- Sprinkle with ¼ cup basil before serving.
Side Dish Ingredients
- 1 cup chopped onion
- 1 Tbsp olive oil
- 2 (10-oz) pkg organic baby spinach
- ½ cup sliced almonds
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Sauté onion in hot oil in a large skillet over medium heat 4 minutes or until tender.
- Add spinach and nuts; sauté 5 minutes or until spinach is wilted. Stir in salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
304
|
97
|
401
|
| Fat (g) | 20 | 6 | 26 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 13 | 4 | 17 |
| Carb (g) | 17 | 8 | 25 |
| Fiber (g) | 8 | 4 | 12 |
| Sodium (mg) | 397 | 170 | 567 |
Clean Eating Meal Plan
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