Baked Eggplant Topped with Asparagus & Tomato
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 252.2
- Total Fat: 10.3 g
- Cholesterol: 88.6 mg
- Sodium: 748.1 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 5.7 g
- Protein: 15.5 g
View full nutritional breakdown of Baked Eggplant Topped with Asparagus & Tomato calories by ingredient
Introduction
I love eggplant and asparagus, so am always trying to find a way to combine them. I could only get 3 on the plate for the pic. Based on the farily decent calorie count, you can pair this with a nice side dish of pasta tossed in EVOO and spices! I love eggplant and asparagus, so am always trying to find a way to combine them. I could only get 3 on the plate for the pic. Based on the farily decent calorie count, you can pair this with a nice side dish of pasta tossed in EVOO and spices!Number of Servings: 4
Ingredients
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1 large eggplant
12 spears fresh asparagus
1 large scallion
Italian Seasoned Breadcrumbs
1 large tomato - sliced thin
4 slices Provolone Cheese
EVOO for sauteeing
1 Jumbo Egg
Directions
Preheat oven to 325. Break off stems of asparagus where they naturally snap. Slice large scallion. Sautee in EVOO on stove top.....I added garlic powder, onion powder, black pepper and sea salt while sauteeing. Cook for about 5 minutes so asparagus is crisp and bright green. Set aside. Peel eggplant and slice lengthwise. Beat 1 jumbo egg. Dip each slice in egg and then coat with breadcrumb. Place on tray sprayed with cooking spray. Bake in oven for 20 minutes and then turn over and cook additional 15 minutes. Remove from oven. Top crisp eggplant slices with tomato slices, asparagus/scallions, 1 slice of provolone torn in half to accomodate shape of eggplant. Return to oven and cook for 5 minutes. Place under broiler for 2 minutes to brown cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user KIMMIEKIAD.
Number of Servings: 4
Recipe submitted by SparkPeople user KIMMIEKIAD.