Eggplant Tomato Bake165 Reviews
“This is a simple, easy and low-fat recipe.” - by CADEAUX
Original recipe yields 4 servings
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- Bake for 10 to 15 minutes.
Amount Per Serving (4 total)
- 55 cal
- 0.3 g
- < 1%
- 9.3 g
Based on a 2,000 calorie diet
Reviews (165)Rate This Recipe
"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 taking a mo..." See morement to add a little seasoning. Here are the details of what I did: Instead of using a greased cookie sheet, I used parchment paper. Before cooking, using a paint brush, I brushed each side of the eggplant slices with olive oil to coat the entire surface and then seasoned well with salt and black pepper on both sides. Then I sprinkled on some dried basil (had no fresh basil on hand). Topped this with the tomato slice and then topped that with FRESH grated parmesan cheese. 400 degrees for about 20 minutes did the trick; timing was not too critical."
"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...." See more"
Eggplant Tomato Bake
Just swipe to see more like this.