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Zucchini / Eggplant Recipe
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| Zucchini | |
| Eggplant Recipe | |
| Nutritional Info Servings Per Recipe: 3 Amount Per Serving Calories: 144.7 Total Fat: 10.8 g Cholesterol: 5.4 mg Sodium: 99.9 mg Total Carbs: 9.8 g Dietary Fiber: 3.9 g Protein: 3.9 g Quick and Simple Eggplant Parmesan Submitted by: GHFAN396 A lighter version of a favorite dish Minutes to Prepare: 10 Minutes to Cook: 20 Number of Servings: 3 Ingredients | |
| Eggplant, peeled and sliced into rounds | |
| Olive oil | |
| Salt & Pepper or other seasonings | |
| Ripe Tomatoes | |
Low Fat Mozzarella Shredded cheese
Fresh torn basil
Directions
1. Preheat the oven to 400 degrees.
2. Peel and slice the eggplant. I slice it into about 1/4 inch thick rounds so
that the tomato fits perfectly on the eggplant, but I have done it length wise.
3. Lightly brush olive oil on both sides of the eggplant and season eggplant
with salt and pepper or seasonings.
4. Bake eggplant for aprox. 10-15 minutes or until cooked completely.
5. While eggplant is baking slice tomatoes into 1/4 inch thick slices.
6. Top cooked eggplant with tomato slices, fresh basil, and cheese.
7. Return to oven until cheese is melted.
I serve this with a nice salad and maybe whole wheat rolls. I also do this with
chicken parmesan too.
Number of Servings: 3
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