Eggplant Marinara
Recipe Type:
Vegetarian
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
60 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
17.65 oz
eggplant
2 c
tomato sauce
3 tbsp
Olive oil
2 cloves
garlic
2 tsp
Basil
1 tsp
Salt
1 tsp
Black pepper
Directions
Step 1
Slice the eggplant into 1/2-inch thick rounds.
Step 2
Sprinkle salt on both sides of the eggplant slices and let them sit for 10 minutes to draw out excess moisture.
Step 3
Rinse the eggplant slices to remove the salt and pat them dry with a paper towel.
Step 4
Heat olive oil in a large skillet over medium heat. Add the eggplant slices and cook until golden brown on both sides, about 5 minutes per side.
Step 5
Remove the eggplant slices from the skillet and set aside.
Step 6
In the same skillet, add garlic and cook until fragrant, about 1 minute.
Step 7
Add tomato sauce, basil, salt, and black pepper to the skillet. Stir well to combine.
Step 8
Return the eggplant slices to the skillet and simmer for 10 minutes, or until the sauce has thickened.
Step 9
Serve the Eggplant Marinara hot with pasta or as a topping for pizza.
Nutrition Facts
Fat:
8 g
(72
kcal)
Protein:
2 g
(8
kcal)
Carbohydrates:
10 g
(40
kcal)
| Calories | 4.41 kcal | 0.22% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.2205 g | 0% |
| Saturated Fat | 0.0441 g | 0.04% |
| Fat | 0.3528 g | 0.25% |
| Carbohydrates | 0.441 g | 0.09% |
| Sodium | 17.64 mg | 3.53% |
| Fibers | 0.2205 g | 0.58% |
| Sugars | 0.2205 g | 0% |
| Protein | 0.0882 g | 0.1% |
| Vitamin C | 0.6615 mg | 0.74% |
| Calcium | 0.0882 mg | 0.02% |
| Iron | 0.1764 mg | 0.04% |
| Potassium | 11.025 mg | 2.21% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.441 mg | 33.92% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.0882 mg | 0.59% |
| Zinc | 0.0882 mg | 0.02% |
| Selenium | 0 mcg | 0% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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