Eggplant Veggie Bake - Healthy: YUM-E!

Craving something Italian, cheesy, fresh, full of flavor and HEALTHY?

Wait, did I just use cheesy-italian and healthy in the same sentence? Sure did, y'all.

Oh, by the way, it's cheap too...

Eggplant Veggie Bake

1 large eggplant, sliced about 3/4 inch thick

1 small tomato, sliced thinly

1/2 small tomato, diced

1 small yellow or orange pepper, sliced thinly in half moons

1/4 small red onion, sliced thinly in half moons

3-4  fresh basil leaves, chiffonade (sliced in thin strips)

2 t. fresh oregano, lightly chopped

1/2 t. garlic powder

1/2 t. kosher salt

1/4-1/2 t. black pepper

1/4-1/2 t. crushed red pepper (optional)

1/4 + 1/4 cup reduced fat shredded italian cheeses

2 T. olive oil

1 T. balsamic vinegar

Preheat over to 400 degrees F. Spray baking dish with cooking spray. Place half the eggplant on the bottom of the dish, and layer with sliced tomatoes, followed by half the red onion & half the peppers. Sprinkle half of seasonings, including fresh herbs, then sprinkle 1/4 cup cheese. Drizzle 1 T. olive oil.

Repeat layers, except sub sliced tomatoes with diced and sprinkle remaining seasonings. Drizzle remaining olive oil plus vinegar.

Top with remaining cheese. Cover baking dish with foil. Bake covered for 25 minutes. Uncover and broil for 3-4 minutes until cheese is lightly browned.

Let cool for about 3-5 minutes, and serve.

Eggplant Veggie Bake — Healthy: YUM-E!

Nutrition Facts... coming soon!

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