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Pull-Apart Eggplant Recipe With Marinara Sauce
Rini
Quick and easy healthy eggplant recipe. This pull-apart eggplant appetizer is so easy to make. Baked eggplant topped with marinara, green onions & mushroom
5
from 1 vote
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Prep Time
25
minutes
mins
Cook Time
35
minutes
mins
Total Time
1
hour
hr
Course
Appetizer
Cuisine
Italian
Servings
1
Eggplant
Calories
327
kcal
Ingredients
1x
2x
3x
6
mushrooms
thinly slicedm lengthwise
2
cloves
garlic
finely diced
1
sprig
green onion
finely diced
¼
red onion
finely diced
1
Tbsp
extra virgin olive oil
½
cup
marinara sauce
⅛
tsp
salt
½
tsp
oregano
1
sprig
Rosemary
1
eggplant
medium-sized
¼
cup
water
¼
cup
spring onions
for garnish
Curly parsley
for garnish
Instructions
Preheat oven to 400 degrees
Heat a pan on medium heat, then add olive oil and garlic.
Add the red onions and let them caramelize
Add mushrooms and let them stir fry for about 7 minutes or until they are half their size
Add your favorite marinara sauce or
make my recipe
Add water, salt, oregano and Rosemary
Let it stew for about 7-10 minutes until most of the water has evaporated
Add chopped green onion and mix well
While the sauce is cooking, clean a medium sized eggplant and dry it off
Make long, shallow cuts in the eggplant, lengthwise.
Next, make shallow horizontal cuts
Gently pour the sauce mixture in between the pieces
Wrap the eggplant in aluminum foil and place it on a baking tray
Place tray in the oven (middle rack) and bake for about 25-30minutes
Turn off the heat and let the eggplant sit in the oven for another 15 minutes
Remove from the oven and carefully remove the foil
Serve immediately
Nutrition
Calories:
327
kcal
Carbohydrates:
45
g
Protein:
11
g
Fat:
15
g
Saturated Fat:
2
g
Sodium:
959
mg
Potassium:
1945
mg
Fiber:
18
g
Sugar:
25
g
Vitamin A:
1005
IU
Vitamin C:
32
mg
Calcium:
86
mg
Iron:
3.5
mg
Keyword
Eggplant recipes, How to make Pull apart recipes
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