Broiled Eggplant, Cheese And Tomato Sauce With Green Noodles
Updated October 11, 2023
- Total Time
- 40 minutes
- Prep Time
- 15 minutes
- Cook Time
- 25 minutes
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Ingredients
1 large eggplant, about 1 ¼ pounds
6 to 9 ounces green noodles
1 tablespoon olive oil
1 clove garlic, peeled and minced
1 large onion, peeled and chopped
4 ounces mushrooms, thinly sliced
2 tablespoons chopped parsley
½ teaspoon dried oregano
1 teaspoon dried basil
1 28-ounce can tomato puree, no salt added
Freshly ground black pepper to taste
4 ounces sharp cheese, such as cheddar or provolone, sliced very thin
Nutritional analysis per serving (3 servings)
90 grams carbs; 97 milligrams cholesterol; 633 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 9 grams saturated fat; 22 grams fat; 15 grams fiber; 764 milligrams sodium; 27 grams protein; 23 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring 3 quarts of water to boil for the noodles. Preheat the broiler.
- Step 2
Wash the eggplant and slice off and discard both ends. Cut it into slices ½-inch thick and place on a broiler pan. Broil on each side until the slices are browned. Total broiling time should be about 10 minutes.
- Step 3
Cook the noodles according to package directions and drain.
- Step 4
Meanwhile, heat the oil in a large skillet and saute the garlic and onion until the onion softens. Add the mushrooms and saute 1 or 2 minutes longer. Add parsley, oregano, basil and tomato puree. Cook over low heat 5 minutes or longer, until eggplant is browned. Season with pepper.
- Step 5
Arrange eggplant slices in a single layer in a shallow ovenproof baking dish. Top with noodles. Cover with cheese slices and tomato sauce. Bake at 450 degrees for 10 minutes to melt cheese and heat the dish through.
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