Baked Eggplant with Peppers
Eggplant lovers will appreciate this healthful alternative to traditional fried eggplant. Eggplant slices are dipped in whole grain bread crumbs, then baked and topped with sautéed peppers and tomato sauce.
1 eggplant, peeled and sliced into 1/4" slices
1 cup (100% whole grain) bread crumbs
1 cup unsweetened soy, hemp or almond milk
1 red or green bell pepper, sliced
3 small cloves garlic
1 1/2 cups no-salt-added pasta sauce
Heat oven to 375 degrees F. Lightly wipe cooking sheet with olive oil.
Combine bread crumbs, nutritional yeast and seasoning.
Dip eggplant into non-dairy milk then into bread crumb mixture. Place on cookie sheet. Bake for 40 minutes, turning after 15-20 minutes, before bottom starts to brown.
In a large pan, water sauté bell pepper and garlic until pepper is tender. Stir in tomato sauce
Remove eggplant from oven. Arrange on a serving plate and top with tomato sauce and peppers.
Calories 184; Protein 8 g; Carbohydrates 31 g; Sugars 12 g; Total Fat 3.7 g; Saturated Fat 0.3 g; Cholesterol 2.6 mg; Sodium 145 mg; Fiber 10.5 g; Beta-Carotene 1587 ug; Vitamin C 58 mg; Calcium 234 mg; Iron 2.5 mg; Folate 71 ug; Magnesium 64 mg; Potassium 857 mg; Zinc 1.8 mg; Selenium 2.4 ug