Never tried cooking with eggplant? This cheesey healthy vegetarian recipe will have you coming back for more. And more!
Nutrition Facts
  • 358
  • 19
  • 32
  • 19
Notice: Eating the right diet for your goals may result in increased lean muscle and decreased bodyfat.


  • 1 eggplant
  • 1 16 oz. can diced tomato
  • 2 8 oz. cans tomato sauce
  • 6 oz. cheese - cheddar, swiss, etc.
  • Medium onion, chopped
  • Oregano to taste
  • 2 teaspoons salt
  • Italian seasoning to taste
  • Basil to taste
  • Thyme to tase
  • 2-3 teaspoons garlic powder or garlic salt
  • 1/2 teaspoon black pepper

Cooking Instructions

Take a good sized eggplant, peel and cut into slices. Liberally apply salt. Let sit 1/2 hour. Take a paper towel and soak up the liquid that formed. Rinse thoroughly.
Cut slices into quarters. Place one layer in the bottom of a 9 X 13 baking pan. Cover with 1/2 can diced tomato and one can tomato sauce. Place cheese slices over layer.  Season as desired.  Repeat. 

Bake at 350 for 45 minutes or until eggplant is as desired.

This is a very low-calorie, but filling meal.

Serving Suggestions

Suggestion serving size is one-third of the pan.

Jeff Spicoli
Posted on: Mon, 04/01/2013 - 14:54

This stuff is pretty simple to make, and it tastes awesome, decent protein and you won't get as many carbs as from noodles. i like this more now though :)

Posted on: Mon, 04/05/2010 - 21:08

It is Absolutely fantastic