Eggplant Bake

11 ingredients
2 steps

Ingredients

  • 1 medium eggplant (about 1 3/4 lb.), peeled and cubed
  • 2 Tbsp. margarine
  • 1 medium onion, minced
  • 1 small green pepper, diced
  • 1 (28 oz.) can crushed tomatoes
  • pinch of sugar
  • 1/4 tsp. black pepper
  • 1/2 tsp. oregano
  • 1/3 to 1/2 c. seasoned bread crumbs
  • 1 c. shredded reduced-fat Mozzarella
  • 2 to 3 sprigs parsley, to garnish

Directions

  1. 1
    Place enough water to cover eggplant in a saucepan and bring to a boil.
  2. 2
    Add cubed eggplant and parboil about 3 to 5 minutes; drain.

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