While my mother wouldn’t be caught dead serving jarred marinara sauce, I’ve found quality organic brands speed up prep time and taste as good as homemade. Sometimes I’ll doctor the sauce with fresh tomatoes, zucchini, or green peppers from the garden. Or I’ll add roasted green chiles (available frozen, canned, or fresh in the fall) or red pepper flakes for a flavor boost. If using a nondairy cheese, be aware that brands containing casein retain more of the creaminess associated with real cheese than those without. While the presence of casein shouldn’t affect most lactose-intolerant people, it is an animal product and could cause those allergic to dairy to have a reaction. Instead of using prepared marinara sauce, you could stir the herbs directly into a can of crushed tomatoes and pour this mixture over the layers of eggplant.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Step 3
Place the pasta in the pot and add 1/3 cup water. Stir to coat the noodles and spread them in an even layer.
Step 4
Mix the garlic, oregano, basil, and salt and pepper into the jar of marinara sauce. Layer about half the eggplant in the pot and cover it in marinara sauce.
Step 5
Next distribute a light blanket of cheese (about half) over the sauce. Add a layer of the mushrooms and other veggies such as artichoke hearts and olives, if desired.
Step 6
Repeat, beginning with the eggplant layer, until the pot is full. Sprinkle with Parmesan and/or bread crumbs, if desired.
Step 7
Cover and bake for about 40 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 8
Calories: 442
Step 9
Protein: 27g
Step 10
Carbohydrates: 21g
Step 11
Fat: 28g
Step 12
Cholesterol: 10mg
Step 13
Sodium: 1143mg
Step 14
Fiber: 3mg
