Tomato Baked Eggplant

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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! 🙂