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Tomato Baked Eggplant

February 24, 2012 by lauren.kelly 2 Comments

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This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.

I am so excited for this week’s recipe from Mimi of Heavenly Healthy.  I can’t wait to make this! Thank you again Mimi!!

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Mimi Marie is an advocate for obtaining happiness through a naturally healthy and balanced lifestyle. She is a wife and mother to five who strives to make her life a living example that health and fitness can be exciting and fun. She enjoys experimenting with new and healthy foods and is continually adding new recipes and information to her blog.

Tomato-Baked Eggplant
A delicate but decadent blend of eggplant, vegetables and flavorful spices.
4 servings
Prep. Time: About 20 minutes
Cook time: About 45 minutes
Ingredients:
1- medium eggplant
1- 15oz. can organic tomatoes
1- 15oz. can organic tomato sauce
1- white or yellow onion
2- medium garlic cloves
5- mushrooms (optional) and 5 kale leaves
1- zucchini

Seasonings- salt, pepper, parsley, rosemary & basil.
¼ cup skim mozzarella cheese
¼ cup parmesan cheese
Instructions:
Pre-heat oven to 400* and grease dish with grape seed oil or your oil of choice.
Peel and slice eggplant into about 1 inch thick slices.
Chop onion, mushrooms, and zucchini, and dice the garlic.
Layer the bottom of a 9 x 13 cake dish with the eggplant first.
Cover eggplant with onions, mushrooms, kale, zucchini, garlic and seasonings.
Top with tomatoes, tomato sauce and cheeses, in that order.
Bake at 400 degrees for about 40-45 minutes, or until top starts to boil and turn light brown, and the veggies are tender.
Note:
If dish seems watery, just spoon out some of the excess liquid. Once it is removed from the oven and begins to cool, it will have the perfect consistency. A large, freshly chopped salad compliments this nicely as a light, clean dinner.
Serve on top of a bed of quinoa for added protein and fiber.
Enjoy! ๐Ÿ™‚
Stop by Facebook and “like” Mimi at ~Heavenly Healthy~  and visit her blog at here!

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Filed Under: Casseroles, Recipes, Side Dishes, Vegetarian Tagged With: guest blogger, heavenly healthy, tomato baked eggplant

Comments

  1. Chrystal says

    February 25, 2012 at 2:59 am

    Looks fantastic! And I love me some Mimi Marie. ๐Ÿ™‚

    Reply
  2. Lorenzo Tissot says

    March 25, 2012 at 10:13 am

    It’s best to participate in a contest for among the finest blogs on the web. I will recommend this website!

    Reply

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