baked tomatoe & eggplant
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lbStewed Tomatoes, Canned, No salt, 2 Cup Swiss Cheese, 4 oz Paprika, 1 tsp Garlic powder, 1 tspflour, 2tbspitalian seasoning, 1tsp splenda no cal sweetner, 4 tspParmesan Cheese, grated, 2 tbsp
wash eggplant and slice into 1/2 inch slices and boil till softened.
in medium pot add remaining ingredients except cheeses. Bring to boil and simmer for 5 minutes. Drain eggplant and place into a 13" baking dish, pour tomatoe mixture on top and top with swiss cheese. Cover and bake at 350 for 20 minutes. Uncover and sprinkle with parmesean cheese and bake additional 10 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user JOV1962.
in medium pot add remaining ingredients except cheeses. Bring to boil and simmer for 5 minutes. Drain eggplant and place into a 13" baking dish, pour tomatoe mixture on top and top with swiss cheese. Cover and bake at 350 for 20 minutes. Uncover and sprinkle with parmesean cheese and bake additional 10 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user JOV1962.
Nutritional Info Amount Per Serving
- Calories: 128.3
- Total Fat: 5.9 g
- Cholesterol: 18.7 mg
- Sodium: 116.5 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 3.8 g
- Protein: 7.8 g