I love cooking with eggplant – it’s very low in calories and versatile – but I don’t always think of eggplant when I’m looking for something fast. Lazy Cheesy Eggplant requires only a few minutes to prepare, and a half hour in the oven… the results are addictively delicious! Each high fiber serving of Lazy Cheesy Eggplant contains approximately 125 calories.
Side note: We’re using frozen eggplant here, because the texture lends itself well to this dish. If you are starting with a fresh eggplant, I recommend steaming the cut up eggplant for 2 or 3 minutes in a steamer rack before proceeding.
4 cups of frozen eggplant cubes or slices
2 cups of roasted tomatoes, undrained (canned is fine)
1/4 cup cornmeal
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt
1/2 teaspoon rosemary
1 tablespoon balsamic vinegar
2 slices of cheddar cheese (1 ounce each), cut into thin strips
Step 1) Thaw frozen eggplant (or steam fresh eggplant). Drain well by placing eggplant in a strainer and gently pressing to remove excess water.
Step 2) Arrange eggplant in a pie dish or casserole dish. Sprinkle evenly with cornmeal, black pepper, salt, and rosemary.
Step 3) Stir balsamic vinegar into roasted tomatoes. Top eggplant with roasted tomatoes and juice, coating all of the eggplant with tomatoes and/or juice from the tomatoes.
Step 4) Arrange cheese strips over the top as desired. Place Lazy Cheesy Eggplant in a preheated 350 degree oven for 30 minutes. Enjoy!