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Low-Fat Eggplant Bake

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  • Servings: 4

Ingredients

  • 1 lb eggplant
  • 2 1/2 tsp olive oil
  • Salt and freshly ground black pepper to taste
  • 1 cup prepared tomato sauce
  • 1 1/2 tbsp chopped fresh basil
  • 1 1/2 cups shredded low-fat mozzarella 8 oz total

Directions

Preheat oven to 500°F. Toss the eggplant with the olive oil and season with salt and pepper. Place on a baking sheet and roast, tossing occasionally, for 20 minutes, or until golden. Reduce the oven temperature to 425 ° F. Transfer the eggplant to a 1 1/2-quart baking dish. Add the tomato sauce and basil and toss to coat the eggplant. Layer the mozzarella on top. Bake for 20-25 minutes, or until golden.