baked eggplant

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 84.9
  • Total Fat: 1.0 g
  • Cholesterol: 2.0 mg
  • Sodium: 960.0 mg
  • Total Carbs: 17.5 g
  • Dietary Fiber: 4.6 g
  • Protein: 2.2 g

View full nutritional breakdown of baked eggplant calories by ingredient
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Number of Servings: 4


    1 medium eggplant, about 1 1/4 pounds
    1 small can (about 8 ounces) tomatoes
    1/4 teaspoon dried leaf thyme
    1/4 teaspoon garlic salt
    2 tablespoons grated Parmesan cheese


I prefer to modify with fresh veggies and spices. origional recipe not my own.


Heat oven to 375. Peel eggplant; slice into 1/2-inch slices. Cook in boiling salted water for about 5 to 8 minutes, or just until tender. Drain. Combine tomatoes, thyme, and garlic salt. In a 1-quart casserole, layer eggplant, half of the tomato mixture, and half of the grated cheese. Repeat layers, ending with cheese. Bake for 20 minutes at 375.4

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user ACDNK13.

TAGS:  Side Items |

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