Baked Eggplant with Savory Tuna and Tomato

This melt-in-your-mouth baked will make your whole kitchen smell like Italy. You’d never guess it’s such a simple ! Whip it up for a healthy , and save a portion for tomorrow’s lunch!

Serves 2

Baked Eggplant with Savory and
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  • 2 medium eggplants peeled and diced
  • 7 ounces canned tuna packed in water (2 cans)
  • 15 ounce can of -style crushed tomatoes with garlic and onion, drained
  • 4 cups
  • 4 teaspoons shredded cheese
  • 1 teaspoon oregano
  • 1/4 cup fresh , shredded (optional)


  1. Preheat oven to 400 degrees.
  2. In an oven-safe pan with a lid, first mix tuna, tomato, oregano and spinach. Fold in eggplant.
  3. Cover with lid (or tinfoil).
  4. Bake until eggplant is tender, about 45 minutes.
  5. Set oven to broil. Sprinkle Parmesan cheese over top and broil uncovered 5 minutes.

Serves 2

Per serving nutrition facts
Calories: 338
Sat. Fat: 1.8 g
Fiber: 18.7 g
Protein: 37.3 g