2 tsp. olive oil
¼ cup chicken broth
1 onion, halved and sliced
3 cloves garlic, minced
1 tsp. oregano, dried
1 ½ tsp. salt
½ tsp. pepper
1 ½ lb. tomatoes, chopped
3 tbs. fresh basil, sliced
½ cup Cheddar cheese, shredded
1 cup mozzarella cheese, shredded
2 ½ lb. eggplant, peeled and cut into thick slices
Preheat the oven to 425 degrees.
Spray a casserole dish with cooking spray and set aside.
Heat olive oil in a large skillet over medium heat.
Add onion and garlic. Sauté until the onions are translucent and the garlic begins to brown. Add chicken broth and simmer. Add oregano, salt and pepper.
Once the broth begins to bubble, add tomatoes and increase heat to high. Continue to stir until the mixture thickens for roughly 10-12 minutes. Remove from heat and add basil.
Spray another skillet and heat the eggplant slices over medium heat. Brown the slices by cooking on each side for roughly 3-4 minutes.
Remove from skillet and layer the slices in the casserole dish.
Layer ½ of the mozzarella and ½ of the cheddar cheese on top of the eggplant.
Spread the tomato mixture on top of the cheese. Then top the tomato mixture with remaining cheeses.
Bake for 15-18 minutes or until the cheese is completely melted.
Sugar: 13g
:
Calcium: 257mg
Calories: 228kcal
Carbohydrates: 23g
Cholesterol: 30mg
Fat: 12g
Fiber: 9g
Iron: 2mg
Potassium: 931mg
Protein: 12g
Saturated Fat: 6g
Sodium: 840mg
Vitamin A: 1530IU
Vitamin C: 27mg
