Eggplate Tomato Bake
Source of Recipe
weight watchers community
Recipe Introduction
8 servings
2 points each
List of Ingredients
3 lrg eggplates
1 1/2 tsp salt
2 onions, chopped
2 garlic cloves, crushed
1 TBS olive oil
1 tsp dried basil
1 tsp dried oregano
1 can (10 3/4 oz) tomato puree
1/4 c water
1 pinch ground black pepper
2 containers (8 oz) plain low-fat yogurt
1/4 c wheat germ or whole wheat breadcrumbs
2 TBS grated parmesan cheese Recipe
Slice the eggplant into 1/4-in slices and lightly salt them. Leave them to sweat for 30 mins. While the eggplant are set aside, saute the onions, garlic, and olive oil in a large skillet over low heat, covering the pan with lid to keep them moist. Saute the onions until they are soft and turning gold in color. Mix the basil, oregano, tomato puree, water, salt and pepper into the pan of onions and simmer for ten mins. While the mixture is simmering, rinse off the eggplant slices and steam them either in a microwave steamer basket (in two batches at 10 mins each) or in a steamer over the stove. Preheat oven to 350*F. Grease a 9x13-in baking dish with cooking spray. Spread 2-3 TBS of the tomato sauce mixture over the bottom of the prepared baking dish. Arrange one layer of the eggplants on the bottom of the dish. Pour one third of the tomato over the eggplant. Pour one container of yogurt over the tomato sauce. Repeat the eggplant layer, tomato sauce, yogurt, eggplants, and the dish with the remaining tomato sauce. Cover dish with foil and bake for 30 mins. Uncover and sprinkle the wheat grem or breadcrumbs over the top of the casserole, followed by the cheese. Bake for another 30 mins or until done.
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