A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Baked Eggplant With Tomato Sauce
- add review
- #35646
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
4 eggplants, cut in half
1 teaspoon salt
1 teaspoon black pepper
6 tablespoons extra-virgin olive oil, divided
4 fresh Roma tomatoes, diced
1 teaspoon dried basil
1 teaspoon dried oregano
Parmesan cheese, optional
directions
Preheat oven to 375 degrees F.
Sprinkle each eggplant half with salt, pepper and 1/2 tablespoon of olive oil. Score to allow mixture to seep into flesh. Bake for 30 minutes.
In the meantime, heat remaining 2 tablespoons olive oil in a skillet, add tomatoes, basil and oregano and simmer for 15 minutes. Remove and spoon over baked eggplants.
Sprinkle Parmesan cheese, as desired.
added by
foodism
nutrition data
327 calories, 22 grams fat, 34 grams carbohydrates, 6 grams protein per serving.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
reviews & comments