Prep 1 min
Cook 2 hrs
This is an amazing healthy recipe using eggplant, a basic marinara, and whatever you might have on hand. It is not only low fat and low carb but simple and tasty as authentic Italian cooking really is.
- 2 medium eggplants, cut into 1/4 inch-thick slices
- cooking spray
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 celery, finely chopped
- 1 carrot, finely chopped
- 1 -2 garlic clove, finely chopped
- 1 (32 ounce) canpeeled tomatoes (I like the imported italian brands) or 1 (32 ounce) can diced tomatoes (I like the imported italian brands)
- 1 teaspoon dried oregano
- 1 bay leaf
- 3 -4 fresh basil leaves or 1 teaspoon dried basil
- 1 (8 ounce) package mushrooms, sauteed (gourmet blend works really well)
- 1 lb fresh spinach or 1 lb frozen spinach, mixed with
- canned artichoke heart
Cheese filling and topping
- 2 cups mozzarella cheese, divided
- 1⁄4 cup fresh parmesan cheese, grated
- In a large sauce pan add olive oil, onion, carrot, celery, and garlic and saute until tender. Add tomatoes and herbs and let simmer for 1 hour.
- Preheat broiler.
- Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3-5 minutes or until lightly browned.
- Preheat oven to 375.
- if using a mushroom fillin, saute the muchrooms until tender; if using spinach filling, you can use frozen or fresh spinach which should be cooked/defrosted and drained well.
- In the bottom of a 1 1/2-quart baking dish coated with cooking spray, spread some marinara sauce. Arragnge eggplant slices over sauce and then some filling and then some cheese (make sure to save about 1 cup of the cheese for the top). continue the layering process in which should end with a sauce layer on the top surface. (don't put the last cup of cheese on yet).
- Cover and back at 375 for an hour and then remove, top with remaining mozzarella cheese and parmesan cheese and bake uncovered 5 minutes or until cheese melts. Let it stand for about 10 minutes and then serve.
- Note: the filling can really be a combo of whatever you like or have on hand. It is mainly a process not an exact recipe. I really enjoy the mushroom flling when i feel like a "meaty" casserole but I do love to play around with other ingredients (like spinach and artichokes).