Tired of the same old veggie routine? This recipe is fast and easy to make, and it brings a lot of flavor to the table. Rich in antioxidants like phenols and flavonoids, eggplant provides volume and a pleasant texture to help fill you up on fewer calories. Since the skin of the eggplant provides lots of fiber and phytonutrients like anthocyanin, don’t peel it!
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1 large eggplant
1/2 cup low sodium marinara sauce
1/3 cup shredded part skim mozzarella cheese
- Mist a glass baking dish with olive oil. Add the cubed eggplant, spices, and marinara. Mix to combine.
- Sprinkle with cheese. Bake at 450*F for 15-20 minutes. Serve hot.
Makes 4 servings
Each serving contains:
Total fat 2.5g
Saturated fat 1g
Trans fat 0g
Total carbohydrate 10g
Recipe courtesy of Digestive Disease Health Team Dietitians