(Ready in about 2 hours 45 minutes | Servings 6)
Eggplant is baked between layers of Italian cheese, kale, and garlic-tomato pasta sauce, making this Italian-inspired meal oh-so-delicious! You can add a few sprinkles of other Italian spices such as parsley and sage, if desired. You can also garnish your dish with fresh herbs for an extra flavor and even better presentation.
Per
serving: 230 Calories; 18.5g Fat; 6.7g Carbs; 2.4g Fiber;
10.6g Protein; 3.3g Sugars
Ingredients
- 1 (3/4-pound) eggplant,
- Cut into 1/2-inch slices 1 tablespoon olive oil 1 tablespoon butter,
- Melted 8 ounces kale leaves,
- Torn into pieces 14 ounces garlic-and-tomato pasta sauce,
- Without sugar 1/3 cup cream cheese 1 cup Asiago cheese,
- Shredded 1/2 cup Gorgonzola cheese,
- Grated 2 tablespoons ketchup,
- Without sugar 1 teaspoon Peperoncino (hot pepper) 1 teaspoon Basilico (basil) 1 teaspoon oregano 1/2 teaspoon Rosmarino (rosemary)
Directions
Place the eggplant slices in a colander and sprinkle them with salt. Allow it to sit for 2 hours. Wipe the eggplant slices with paper towels.
Brush the eggplant slices with olive oil; cook in a cast-iron grill pan until nicely browned on both sides, about 5 minutes.
Melt the butter in a pan over medium flame. Now, cook the kale leaves until wilted. In a mixing bowl, combine the three types of cheese.
Transfer the grilled eggplant slices to a lightly greased
baking dish. Top with the kale.
Then, add a layer of 1/2 of cheese blend. Pour the
tomato sauce over the cheese layer. Top with the remaining cheese mixture.
Sprinkle with seasoning. Bake in the preheated oven at 350 degrees F until
cheese is bubbling and golden brown, about 35 minutes. Bon appétit!