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Eggplant, tomato and cheese casserole
Makes 8 servings.
Olive oil cooking spray
2 medium eggplants, washed, ends cut off (do not peel)
2 teaspoons dried oregano
1 (16-ounce) jar reduced-sodium chunky marinara sauce
2 tablespoons chopped fresh basil, divided
2 cups cooked spinach
3/4 cup shredded fontina cheese (Gouda, Gruyère or Monterey Jack may be substituted)
Black pepper and salt (optional)
2 tablespoons freshly grated Parmesan cheese
- Preheat oven to 375 degrees.
- Bring a large pot of water to boil.
- Spray a 7-by-11-inch baking dish with cooking spray and set aside.
- Slice eggplant lengthwise in very thin slices—about 1/4 inch each.
- Add to boiling water with a quick stir. Eggplant slices will float to top; push down into water. Cook for about 2 minutes from when it starts to boil again. Drain and set aside.
- Mix oregano into marinara sauce, and spoon 1/4 cup of sauce onto bottom of baking dish.
- Place a layer of eggplant slices, as you would pasta, on bottom of dish.
- Cover eggplant layer with more tomato sauce, some basil, a layer of spinach, and then sprinkle some fontina cheese on top. Sprinkle with salt and pepper if desired.
- Continue to layer eggplant, sauce, basil, spinach and cheese until you reach almost the top of baking dish. The last layer should finish with both fontina and Parmesan cheese.
- Cover baking dish with parchment paper and then aluminum foil, and bake for about 35 to 40 minutes.
- Test with knife for doneness. If knife can be inserted with no resistance, uncover and bake for an additional 15 minutes until top is golden and bubbly.
- Remove from oven. Let rest for 10 minutes, and garnish with remaining basil.
Serving size: 1/8 recipe. Amount per serving: 150 calories, 7g total fat (2.5g saturated fat), 19g carbohydrates, 7g protein, 7g dietary fiber, 151mg sodium.