Cheesy Eggplant Bake
Carrot-Romaine Salad
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 (10-oz) pkg chopped romaine lettuce
- 1 carrot, grated
- ⅓ cup olive oil and vinegar vinaigrette
Side Dish Instructions
- Toss together all ingredients in a bowl.
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