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!
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
Ingredients
1 large eggplant
Garlic powder
Onion powder
½ cup of low-sodium marinara sauce
⅓ cup of shredded part-skim mozzarella cheese
Directions
- Mist a glass baking dish with olive oil. Add the cubed eggplant, spices and marinara. Mix together.
- Sprinkle with cheese and bake at 450°F for 15-20 minutes. Serve hot.
Nutrition information
Makes 4 servings
Each serving contains:
Calories 70
Total fat 2.5g
Saturated fat 1g
Trans fat 0g
Cholesterol 5mg
Sodium 100mg
Total carbohydrate 10g
Fiber 4g
Sugars 6g
Protein 4g
