Ingredients
- 1 slender eggplant about 3 inches in diameter, about 1 pound
- 4 plum tomatoes, about 1/2 pound, cored
- Salt to taste if desired
- Freshly ground pepper to taste
- 3 tablespoons olive oil
- 2 tablespoons finely chopped parsley
- 2 teaspoons minced garlic
- ¼ cup finely chopped onion
- ¼ cup freshly grated Parmesan cheese
- Nutritional Information
Nutritional analysis per serving (4 servings)
161 calories; 12 grams fat; 2 grams saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 4 grams protein; 4 milligrams cholesterol; 104 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Preheat broiler to high.
- Trim off and discard ends of eggplant. Cut eggplant into 16 slices of equal thickness. Set aside.
- Cut each tomato lengthwise into 1/4-inch slices. There should be 16 slices. Sprinkle with salt and pepper.
- Arrange eggplant slices in one layer on a baking sheet. Brush top of each slice with 1 tablespoon of oil.
- Sprinkle with salt and pepper.
- Place eggplant slices under broiler about 4 inches from source of heat. Let broil about 3 minutes and turn slices. Broil about 3 minutes more. Take care that eggplant does not burn.
- Arrange eggplant and tomato slices in baking dish, slightly overlapping.
- Blend parsley, garlic and onion and sprinkle mixture over eggplant and tomatoes.
- Dribble remaining 2 tablespoons oil over top and sprinkle evenly with cheese.
- Place dish under broiler about 6 to 7 inches from source of heat and broil about 3 minutes.
- Adjust oven temperature to 450 degrees. Put vegetables in oven and bake 3 minutes. Serve.
About 40 minutes
Dining and Cooking