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Low-Fat Eggplant Bake by the Deen Brothers
Lightened-Up Shrimp & Grits on the Grill
Healthier Shepherd's Pie With Mashed Cauliflower Topping
Chocolate-Banana Oatmeal Bread
Air Fryer Pasta Chips With Garlic & Parm
3-Ingredient Chocolate Custard
Jamika's Summer Sorrel With Hibiscus & Ginger
Daphne's New England Lobster Boil
Gail's Southern Tomato Pie
Lazy Lobster Pie With Panko Bread Crumbs
Jamika's Grilled Jerk Chicken Wings
Easy Chocolate-Hazelnut Crepes
Thai-Inspired Hot Dog With Tangy Slaw
1 lb eggplant, cut into 1-in cubes
2 1/2 tsp olive oil
Salt and freshly ground black pepper to taste
1 cup prepared tomato sauce
1 1/2 tbsp chopped fresh basil
1 1/2 cups shredded low-fat mozzarella (8 oz total)
Preheat oven to 500°F. Toss the eggplant with the olive oil and season with salt and pepper.
\r\n\r\nPlace on a baking sheet and roast, tossing occasionally, for 20 minutes, or until golden.
\r\n\r\nReduce the oven temperature to 425°F. Transfer the eggplant to a 1 1/2-quart baking dish.
\r\n\r\nAdd the tomato sauce and basil and toss to coat the eggplant. Layer the mozzarella on top.
\r\n\r\nBake for 20 to 25 minutes, or until golden.
\r\n\r\nRecipe courtesy of the Deen Brothers.
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