Eggplant and Tomatoes, Baked

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 61.4
  • Total Fat: 2.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 38.2 mg
  • Total Carbs: 8.4 g
  • Dietary Fiber: 3.0 g
  • Protein: 2.1 g

View full nutritional breakdown of Eggplant and Tomatoes, Baked calories by ingredient
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Non-dairy Non-dairy
Number of Servings: 6


    1 eggplant medium size or two small
    2 large tomatoes
    1 T olive oil
    1/4 c plain bread crumbs
    1/4 c Veggie grated Parmesan Flavor cheese alternative
    oregano, basil, onion powder, garlic powder to taste


Wash and cube eggplant and tomatoes. Drizzle with 1 T olive oil. Add crumbs, parmesan, seasonings. Stir. Coat cookie sheet with cooking spray. Spread out mixture on sheet. Bake at 375 degrees for approx 25 or until fork goes easily through eggplant. Stir once during baking.

Serving Size: 6 half cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user SABLENESS.

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