Eggplant-Noodle Gratin

Name: Eggplant-Noodle Gratin
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 0 teaspoons freshly ground black pepper; 710 milliliters hot cooked medium egg noodles (about 2 2/3 cups uncooked pasta); 946 milliliters coarsely chopped peeled eggplant; 59 milliliters chopped fresh basil; 3 garlic cloves, minced; 1 Tbsp olive oil; 1 teaspoon chopped fresh oregano; 71 grams 2/3 cup (about shredded provolone cheese; 237 milliliters chopped red bell pepper; 1 teaspoons salt; 473 milliliters chopped tomato; 237 milliliters chopped yellow onion

You can never have too many side dish recipes, so give Eggplant-Noodle Gratin a try. This recipe makes 6 servings with 219 calories, 8g of protein, and 7g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up tomato, bell pepper, garlic cloves, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 35

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Oven

Heat oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add eggplant, onion, and bell pepper; saut 5 minutes or until eggplant is tender.

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Bell Pepper

Eggplant

Onion

Add tomato and garlic; saut 1 minute.

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Garlic

Tomato

Remove from heat; stir in noodles and next 5 ingredients (through black pepper). Spoon into an 11 x 7-inch baking dish coated with cooking spray; sprinkle evenly with cheese.

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Cooking Spray