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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 105.9
  • Total Fat: 1.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 135.1 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 6.8 g
  • Protein: 6.2 g

View full nutritional breakdown of Melanzane Alla Pomodoro and Vegan Parmesan calories by ingredient
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Melanzane Alla Pomodoro and Vegan Parmesan

Submitted by: JO_JO_BA

Introduction

Good for a light vegan lunch, stacks of broiled eggplant and tomatoes, basil and vegan parmesan get just a sprinkle of salt and pepper before being finished with balsamic and served warm. Makes a good appetizer too, just portion one stack per person instead of 6! Good for a light vegan lunch, stacks of broiled eggplant and tomatoes, basil and vegan parmesan get just a sprinkle of salt and pepper before being finished with balsamic and served warm. Makes a good appetizer too, just portion one stack per person instead of 6!
Number of Servings: 2

Ingredients

    1 lb eggplant, sliced in 12 even rounds
    salt and pepper to taste
    1 large beefsteak tomato, sliced in 12 even rounds
    2 tbsp vegan parmesan cheese
    12 large basil leaves
    3 tbsp aged balsamic vinegar

Directions

Preheat broiler and line a baking sheet with parchment paper.
Place eggplant slices on parchment, sprinkle with salt and pepper.
Broil 2 minutes on one side, then flip slices and sprinkle again with salt and pepper.
Broil 3 minutes on the second side.
Place a tomato slice on each eggplant round and top each with an equal amount of parmesan "cheese".
Broil 1-2 minutes longer, just until tomatoes soften.
Immediately remove rounds to serving plates, and top each with a basil leaf.
Drizzle balsamic over each round and serve.

Number of Servings: 2

Recipe submitted by SparkPeople user JO_JO_BA.






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