Melanzane Alla Pomodoro and Vegan Parmesan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 lb eggplant, sliced in 12 even roundssalt and pepper to taste1 large beefsteak tomato, sliced in 12 even rounds2 tbsp vegan parmesan cheese12 large basil leaves3 tbsp aged balsamic vinegar
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.
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.
Nutritional Info 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
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