Eggplant in Tomato Sauce Recipe

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Eggplant in Tomato Sauce Recipe

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Things don't get much quicker than this mouthwatering side dish from Edna Hoffman. The Hebron, Indiana reader broils sliced eggplant before topping it with a speedy garlic-seasoned tomato sauce and a little Parmesan cheese.—Edna Hoffman, Hebron, Indiana
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 medium eggplant
  • 2 tablespoons butter, melted
  • Salt and pepper to taste
  • 1 can (8 ounces) tomato sauce
  • 1/4 teaspoon garlic powder
  • 1/4 cup grated Parmesan cheese, optional

Directions

Cut eggplant lengthwise into 1/2-in. thick slices. Place on a broiler pan. Brush with butter; sprinkle with salt and pepper. Broil 4 in. from the heat for 3-4 minutes on each side or until tender.
Meanwhile, heat the tomato sauce and garlic powder. Drizzle over eggplant. Sprinkle with cheese if desired. Yield: 6-8 servings.
Originally published as Eggplant with Tomato Sauce in Quick Cooking July/August 2003, p11

Nutritional Facts

1 cup: 50 calories, 3g fat (2g saturated fat), 8mg cholesterol, 161mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 1g protein.

  • 1 medium eggplant
  • 2 tablespoons butter, melted
  • Salt and pepper to taste
  • 1 can (8 ounces) tomato sauce
  • 1/4 teaspoon garlic powder
  • 1/4 cup grated Parmesan cheese, optional
  1. Cut eggplant lengthwise into 1/2-in. thick slices. Place on a broiler pan. Brush with butter; sprinkle with salt and pepper. Broil 4 in. from the heat for 3-4 minutes on each side or until tender.
  2. Meanwhile, heat the tomato sauce and garlic powder. Drizzle over eggplant. Sprinkle with cheese if desired. Yield: 6-8 servings.
Originally published as Eggplant with Tomato Sauce in Quick Cooking July/August 2003, p11

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Reviews forEggplant in Tomato Sauce

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lisaadkins User ID: 2533341 64110
Reviewed Sep. 12, 2013

"Really good."

MY REVIEW
beckihomecki User ID: 1537566 55496
Reviewed Sep. 5, 2010

"This is such an easy way to fix up eggplant and fast. I used spagetti sauce instead, and I also sprinkled the eggplant with garlic powder and itailian seasoning. I olny used half of the parmesan, but I also spinked it with motzerella. It is simple, but very good, and will definately be making it again."

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