Cheesy Eggplant Bake
Easy Romaine Salad
Ingredients
- 2 eggplants, peeled and cut into ¼-inch slices
- ¼ cup olive oil
- 1 (24-oz) jar fire-roasted marinara sauce
- 2 cups shredded part-skim mozzarella cheese
- 3 Tbsp chopped fresh basil
Instructions
- Preheat oven to 375°F. Sprinkle eggplant lightly with salt and pepper, if desired. Cook, in 2 batches, in 2 Tbsp hot oil per batch in a large skillet over medium heat 1 to 2 minutes per side or until browned.
- Arrange eggplant in a greased 13- x 9-inch baking dish; top with marinara sauce. Cover and bake 30 minutes. Sprinkle with cheese. Bake, uncovered, 20 to 25 minutes or until browned and bubbly. Sprinkle with basil.
Side Dish Ingredients
- 1 (18-oz) pkg premium romaine salad
- 1 large shallot, sliced
- ½ cup olive oil vinaigrette
- ½ cup salted, roasted sunflower kernels
Side Dish Instructions
- Toss together romaine, shallot, and vinaigrette in a large bowl. Sprinkle with sunflower kernels.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
289
|
186
|
475
|
| Fat (g) | 18 | 17 | 35 |
| Sat. Fat (g) | 6 | 2 | 8 |
| Protein (g) | 13 | 3 | 16 |
| Carb (g) | 21 | 6 | 27 |
| Fiber (g) | 7 | 3 | 10 |
| Sodium (mg) | 673 | 214 | 887 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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