Garden Eggplant Bake

Description

A recipe for Garden Eggplant Bake

Ingredients

2 teaspoons olive oil

2 cloves garlic, minced

1 medium onion, chopped

1 tablespoon tomato paste

1 tablespoon water

1 medium (about 1 pound) eggplant, peeled and cut into 3/4-inch cubes

2 medium tomatoes, cored and chopped

1 tablespoon chopped fresh basil leaves

1 teaspoon Great Value dried oregano leaves

1/4 teaspoon salt

1 tablespoon grated Parmesan cheese

1 tablespoon Italian bread crumbs

Preparation

Prep Time: 15 minutes | Cook Time: 50 minutes

1. Heat oven to 400°F. Spray 1 1/2-quart casserole with nonstick cooking spray; set aside.

2. Heat oil in small nonstick skillet over medium heat. Add garlic and onion; cook and stir 1 minute. Stir in tomato paste (if using canned, freeze remainder) and water.

3. Combine onion mixture and remaining ingredients except Parmesan cheese and bread crumbs; mix well. Pour into prepared casserole; cover and bake 30 minutes. Stir. Bake 10 minutes longer; stir. Top with Parmesan cheese and bread crumbs. Reduce heat to 375°F. Bake uncovered 10 minutes or until eggplant is tender.