Ella Bella’s Eggplant Bake

Prep time: Total of 10 minutes

Baking time: 20 to 22 minutes

Calories per serving (4 servings as appetizer): 98 cals

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Eggplants – don’t you just love them? I used to just boil or steam them and eat them like a salad with some bagoong (shrimp paste).

I consider myself as adventurous when it comes to food. Well of course you get tired of eating some food the same way. I also love the challenge to come up with recipes that are simple, tasty and healthy. That’s exactly what this recipe is.

To make this eggplant bake, all you need is the following:

2 medium eggplants

½ can diced tomatoes, about 7 oz. (I used the ones with green chilies)

2 slices of cheddar jack cheese (or ½ cup grated monterey jack cheese)

1 can crab meat (optional)

¼ cup low fat feta crumbles (optional)

Salt and pepper, to taste

Can you guess how to put it together? Now that will be fun!

Preheat the oven to 400 degrees F (204 degrees C).

Wash the eggplants and dry them with a paper towel. On a cutting board, slice the eggplant into half inch pieces.

Line a medium baking dish with aluminum foil (I used a round one and sprayed it with some canola oil spray). This is just really for easy cleaning.

Next, put in the first layer of the eggplant slices at the bottom of the pan. Spoon some diced tomatoes (straight from the can is even fine!) onto each eggplant slice. Once all slices have tomatoes in them, top each slice with a small piece of sliced cheese (about one inch square), then layer with the crab meat. I just spooned each slice with crab meat until all slices have some. Layer with the next batch of eggplant slices, then with tomatoes, etc. Repeat the process until your pan has about three layers of the good stuff we’ve put in. Then top with the feta crumbles and grind some black pepper (or sprinkle with some already ground ones) and some sea salt.

Bake at 400 degrees F for about 20 to 22 minutes. Serve warm. This may be eaten as a side dish or as a stand-alone meal. I tried doing both and I can say I was equally satisfied!

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I encourage the adventurous cooks like me to experiment with produce you may already have in your fridge. Don’t limit yourself either with the spices I suggest in the recipe. Good luck and keep the kitchen adventures going!

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