Mediterranean
Eggplant in Tomato Sauce
$3
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
210Calories
3gProtein
15gFat
18gCarbs
8gSugar
6gFiber
480mgSodium
0mgChol
2gSat Fat
620mgPotassium
40mgCalcium
1.2mgIron
0mcgVitamin B12
18mgVitamin C
vegetarian
vegan
gluten-free
dairy-free
nut-free
low-calorie
Instructions
1
Slice eggplant into rounds and salt lightly; let sit 15 minutes to draw out moisture, then pat dry.
2
Heat olive oil in a large pan and fry eggplant slices until golden on both sides; set aside.
3
In the same pan, sauté onion and garlic until softened.
4
Add crushed tomatoes, tomato sauce, paprika, cumin, salt, and pepper; simmer for 10 minutes.
5
Return eggplant slices to the pan, spooning sauce over the top.
6
Cover and simmer gently for 15-20 minutes until eggplant is tender and infused with sauce.
7
Garnish with fresh parsley and drizzle with extra olive oil before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 medium, sliced eggplant
- 1 cups1 cups tomato sauce
- 2 tbsp2 tbsp olive oil
- 11 medium, chopped onion
- 22 cloves, minced garlic
- 22 medium, crushed tomatoes
- 1/2 tsp1/2 tsp paprika
- 1/4 tsp1/4 tsp cumin
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 11 tbsp, chopped fresh parsley
