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    You are in: Home / Recipes / Low-Carb Roasted Eggplant Marinara Recipe
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    Low-Carb Roasted Eggplant Marinara

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    brittneymuller1214_12072327's Note:

    Having been diagnosed with Gestational Diabetes, I have had to improvise some rather creative dinners. This was one I threw together one night on a whim, and it turned out great!

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees Farenheit.
    2. 2
      Dice the two eggplants into approximately one inch cubes. (Peeling the eggplant first is a personal preference; I don't.) Toss the eggplant cubes with 2-4 Tbsp of olive oil; add salt and pepper to taste. Spread into a single layer on a baking sheet and pop into preheated oven. Roast until eggplant is tender and beginning to brown, 15-20 minutes.
    3. 3
      When eggplant is done roasting, pull out of the oven and top with crushed red pepper (if using), tomato sauce, parmesan, and mozzarella cheese. Place back in oven for approximately 10-15 minutes or until cheese is bubbling and starting to brown slightly. Serve with salad.

    Ratings & Reviews:


    Nutritional Facts for Low-Carb Roasted Eggplant Marinara

    Serving Size: 1 (150 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 119.4
    Calories from Fat 79
    Total Fat 8.8 g
    Saturated Fat 2.0 g
    Cholesterol 5.5 mg
    Sodium 98.4 mg
    Total Carbohydrate 8.0 g
    Dietary Fiber 4.6 g
    Sugars 3.2 g
    Protein 3.7 g

    The following items or measurements are not included:

    no-sugar-added marinara sauce

    lowfat mozzarella cheese

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