Broiled Eggplant & Tomatoes


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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 252.3
  • Total Fat: 8.4 g
  • Cholesterol: 26.2 mg
  • Sodium: 1,591.9 mg
  • Total Carbs: 32.1 g
  • Dietary Fiber: 3.5 g
  • Protein: 13.7 g

View full nutritional breakdown of Broiled Eggplant & Tomatoes calories by ingredient
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Introduction

A simple recipe featuring slices of eggplant broiled, then topped wiith tomato slices on which have been placed parmesan and romano mixed with Panko bread crumbs.
(Placed under broiler just long enough to sizzle when ready to serve.)
A simple recipe featuring slices of eggplant broiled, then topped wiith tomato slices on which have been placed parmesan and romano mixed with Panko bread crumbs.
(Placed under broiler just long enough to sizzle when ready to serve.)

Number of Servings: 6

Ingredients

    Eggplant, peeled and divided into 12 slices.s
    Salt
    Parmesan Cheese, grated finely
    Romano Cheese, 4 oz grated finely
    Panko Bread Crumbs
    Red Ripe Tomatoes, 12 thick slices
    *Crisco - Butter Flavor, No-Stick Spray (1/3 second spray),

Directions

Sprinkle most of salt over eggplant and let sit for 40 minutes before lightly rinsing. Pat dry with paper towel.

Spray with Crisco butter flavor spry, then place under broiler for 15 minutes.
If you are making this to serve several hours later, place in refrigerator.
Just before serving, grate pepper on the eggplant, then top each slice with a juicy tomato.
Toss the Panko crumbs, parmesan and romano together then top each tomato with the mixture.
Spray again with the Crisco butter flavor spray, then place under broiler till the tomatoes sizzle.

Serve two slices to each person as the entree.

Number of Servings: 6

Recipe submitted by SparkPeople user GREENBERRY_2007.

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