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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Top eggplant pieces with a mixture of breadcrumbs, eggplant flesh, tomato sauce and cheese for a meatless, Mediterranean-style side dish. Ingredients:
1 medium eggplant (about 1 pound) |
1/4 teaspoon salt |
2 teaspoons olive oil |
1 cup chopped onion |
1 1/2 cups fresh breadcrumbs |
1/2 cup (2 ounces) finely grated fresh romano cheese, divided |
3 tablespoons chopped fresh flat-leaf parsley |
1/4 teaspoon pepper |
1 garlic clove, minced |
vegetable cooking spray |
1 garlic clove, minced |
1 cup no-salt-added tomato sauce |
1/4 teaspoon dried basil |
1/8 teaspoon salt |
1/8 teaspoon pepper |
parsley sprigs (optional) |
Directions:
1. Cut eggplant lengthwise into quarters, and cut each quarter crosswise into 4 pieces. Combine the eggplant and 1/4 teaspoon salt in a large saucepan; add water to cover, and bring to a boil. Cover, reduce heat, and simmer 8 minutes or just until pulp can be removed from peel. Carefully remove pulp, reserving peels. Mash pulp; set aside.
2. Heat 2 teaspoons oil in a nonstick skillet over medium heat. Add eggplant pulp and onion; sauté for 7 minutes or until tender. Remove from heat; stir in breadcrumbs, 1/4 cup plus 2 tablespoons Romano cheese, parsley, 1/4 teaspoon pepper, and 1 minced garlic clove.
3. Arrange reserved eggplant peels in a single layer in an 11 x 7-inch baking dish coated with cooking spray. Spoon about 2 tablespoons eggplant mixture onto each peel. Bake at 350° for 20 minutes or until thoroughly heated.
4. Place a saucepan coated with cooking spray over medium heat. Add 1 minced garlic clove; sauté 30 seconds. Add tomato sauce, basil, 1/8 teaspoon salt, and 1/8 teaspoon pepper, and cook 3 minutes or until heated. Spoon sauce over eggplant; sprinkle with remaining cheese, and garnish with parsley, if desired. Serve warm.
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