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Baked eggplant is delicious. Add cooked chorizo, cheese and a quick and easy tomato sauce and you’ve got yourself a flavorful dish for your next family dinner.
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Original reipce makes 2 dozen Change Servings
SLICE off the stem of eggplant. Using a mandolin slicer, slice into ¼-inch-thick slices. You should have about 12 slices.
HEAT oil in large skillet over medium-low heat.
ADD tomatoes with juice, tomato paste and bouillon. Cook, stirring frequently, for about 5 minutes or until mixture is thickened.
STIR in evaporated milk, ½ teaspoon oregano and sugar. Cook for 1 minute. Remove from heat.
PREHEAT oven to 350° F.
SPREAD 2 tablespoons of sauce in an oven-safe dish.
ARRANGE half of the eggplant slices in one layer on bottom of dish. Top with ½ cup sauce. Sprinkle with half of the chorizo and 1/3 cup cheese. Repeat layers by placing remaining slices over first layer. Top with remaining sauce, chorizo and cheese.
BAKE for 20 minutes. Remove from oven; sprinkle with remaining ½ teaspoon oregano and serve.
TIP: Use soy chorizo for a meatless variation.
|Calories from Fat||140|
|Total Fat 15g||23%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 1g||5%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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