Cheesy Eggplant Bake
Kamikoto knives are designed for chefs and serious home cooks, and I used one when chopping up a large eggplant for my new Cheesy Eggplant Bake recipe.
Servings 6 people
Ingredients
- 1 large eggplant about 2 pounds, cut into 1-inch cubes
- 3 tablespoons olive oil
- salt to taste
- pepper to taste
- 1 32-ounce jar marinara sauce
- 6 ounces mozzarella cheese shredded
- ¼ cup Parmesan cheese freshly grated
- whole-wheat pasta cooked, for serving
- basil fresh, for serving
Instructions
- Preheat oven to 375° F.
- Heat the olive oil in your largest skillet over medium heat. Add the cubed eggplant and cook while stirring until it darkens in color, about 5 minutes. Season with salt and pepper.
- Pour half the marinara sauce in the bottom of a 13 x 9 inch baking dish. Shake it around to ensure it's evenly spread. Add the eggplant on top.
- Sprinkle all but ½ cup of the shredded mozzarella on top of the eggplant, pour in the rest of the sauce, and top it with the remaining mozzarella and grated parmesan.
- Bake until bubbly and golden brown, about 25 - 30 minutes. Serve warm over whole-wheat noodles and topped with fresh basil.
Notes
- Gluten free when using gluten-free pasta for serving.
- We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Cheesy Eggplant Bake
Amount Per Serving
Calories 184
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 5g31%
Cholesterol 26mg9%
Sodium 244mg11%
Potassium 196mg6%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 3g3%
Protein 9g18%
Vitamin A 245IU5%
Vitamin C 1.7mg2%
Calcium 196mg20%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.