Cheesy Eggplant Bake
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Cheesy Eggplant Bake
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Kamikoto knives are designed for chefs and serious home cooks, and I used one when chopping up a large eggplant for my new Cheesy Eggplant Bake recipe.
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Ingredients
- 1 large eggplant about 2 pounds, cut into 1-inch cubes
- 3 tablespoons olive oil
- salt to taste
- pepper to taste
- 1 32-ounce jar marinara sauce
- 6 ounces mozzarella cheese shredded
- 1/4 cup Parmesan Cheese freshly grated
- whole-wheat pasta cooked, for serving
- basil fresh, for serving
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Instructions
- Preheat oven to 375° F.
- Heat the olive oil in your largest skillet over medium heat. Add the cubed eggplant and cook while stirring until it darkens in color, about 5 minutes. Season with salt and pepper.
- Pour half the marinara sauce in the bottom of a 13 x 9 inch baking dish. Shake it around to ensure it's evenly spread. Add the eggplant on top.
- Sprinkle all but 1/2 cup of the shredded mozzarella on top of the eggplant, pour in the rest of the sauce, and top it with the remaining mozzarella and grated parmesan.
- Bake until bubbly and golden brown, about 25 - 30 minutes. Serve warm over whole-wheat noodles and topped with fresh basil.
Notes
- Nutrition Facts Cheesy Eggplant Bake Amount Per Serving Calories 184 Calories from Fat 135 % Daily Value* Fat 15g23%Saturated Fat 5g31%Cholesterol 26mg9%Sodium 244mg11%Potassium 196mg6%Carbohydrates 5g2%Fiber 2g8%Sugar 3g3%Protein 9g18% Vitamin A 245IU5%Vitamin C 1.7mg2%Calcium 196mg20%Iron 0.4mg2% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 184
- Calories from Fat 135
- % Daily Value*
- Fat 15g
- 23%
- Saturated Fat 5g
- 31%
- Cholesterol 26mg
- 9%
- Sodium 244mg
- 11%
- Potassium 196mg
- 6%
- Carbohydrates 5g
- 2%
- Fiber 2g
- 8%
- Sugar 3g
- 3%
- Protein 9g
- 18%
- Vitamin A 245IU
- 5%
- Vitamin C 1.7mg
- 2%
- Calcium 196mg
- 20%
- Iron 0.4mg
- 2%
- Gluten free when using gluten-free pasta for serving.
- We recommend organic ingredients when feasible.
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