Easy and delicious! Make a weeknight supper something special!
Brown eggplant and onion in olive oil (about 15 minutes).
Mix the seasonings, tomato paste, water and garlic until uniform.
In a 9x9 casserole dish, layer 1/2 the eggplant mixture.
Layer the bag of croutons.
Layer 1 cup mozzarella cheese.
Layer 1/2 the eggplant mixture.
Layer the chopped roasted red peppers.
Top with sauce evenly.
Sprinkle with pine nuts.
Bake uncovered 45 minutes at 350 F.
Top with remaining mozzarella and Parmesan cheeses.
Bake an additional 15 minutes allowing the cheeses to melt and brown slightly.
Remove from oven and allow to set for 10 minutes.
Serve with simple salad and a glass of wine.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (298g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 216 (51%)|
|Amt Per Serving||% DV|
|Total Fat 24g||32 %|
|Saturated Fat 11.2g||56 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 61.6mg||19 %|
|Sodium 1316.3mg||45 %|
|Potassium 689.8mg||18 %|
|Total Carbohydrate 32.3g||9 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 26.2g|
|Protein 23.4g||33 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 427
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