Eggplant Tomato Bake

Eggplant Tomato Bake

173
CADEAUX 0

"This is a simple, easy and low-fat recipe."

Ingredients

servings 55 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 55 kcal
  • 3%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 9.3g
  • 3%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 105 mg
  • 4%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Spray a cookie sheet with non-stick oil spray. Arrange eggplant rounds on the cookie sheet and sprinkle Parmesan over the eggplant. Layer one slice of tomato on top of each eggplant round. Sprinkle with Parmesan cheese.
  3. Bake for 10 to 15 minutes.
  • profile image

Your rating

Cancel
Submit

Reviews

173
  1. 221 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Simple, light, quick, and really quite good. After a couple of bites we declared this dish an everyday keeper. It even looks attractive on the plate. I do think the recipe is improved by takin...

I thought this was delicious! I did it a little differently though. I layered it this way: eggplant, parmesan, tomato, pepperjack cheese and topped with basil. This is a great variation.

Following some suggestions here, I brushed the eggplant lightly with olive oil and lightly seasoned both the eggplant and the tomato with salt, pepper, and basil. With a ripe heirloom tomato and...