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Healthy Living  •  All Recipes

Dinner Bruschetta with Eggplant Ragu

Dinner Bruschetta with Eggplant Ragu
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 358.4
  • Total Fat: 14.0 g
  • Cholesterol: 30.8 mg
  • Sodium: 789.6 mg
  • Total Carbs: 42.8 g
  • Dietary Fiber: 7.3 g
  • Protein: 19.3 g

Introduction

This eggplant dish satisfies your Italian food craving and is easy on your diet. Packed with nutrients, it will leave you feeling full and satisfied!

Ingredients

Nonstick cooking spray
1 1-pound eggplant, peeled and cut into 3/4-inch pieces
1 tablespoon olive oil
1 cup chopped onion
4 garlic cloves, minced
1 28-ounce can diced tomatoes
1 15-ounce can cannellini beans, drained and rinsed
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup basil leaves, thinly sliced
4 /2-inch-thick slices sourdough or French bread
1 cup shredded reduced-fat mozzarella
2 tablespoons grated Parmesan

Directions

Preheat the oven to 450 degrees F. Coat a baking pan with the cooking spray. Place the eggplant in pan in a single layer; coat with cooking spray and roast until tender, 25 to 28 minutes.

Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook 5 minutes or until soft, stirring occasionally. Add roasted eggplant and the tomatoes, beans, oregano, thyme, salt and black pepper; cook 20 minutes; stir occasionally. Remove from heat and stir in the basil.

Mist a baking sheet with cooking spray and place the bread on it. Top bread with 1/2 cup of the mozzarella and put it in the 450-degree oven until cheese is melted, about 5 minutes. Remove toasted bread slices from oven and divide three quarters of the eggplant topping among them. Top bread with remaining mozzarella and the Parmesan; cook 2 to 3 minutes more or until cheese is melted. Serve with remaining topping spooned around the bruschetti.

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user FITNESSMAGAZINE.

Minutes to Prepare: 10
Minutes to Cook: 50
Number of Servings: 4


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