Dinner Bruschetta with Eggplant Ragu
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
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.
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.
Number of Servings: 4
