Eggplant with Pesto and Tomatoes

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 240.6
  • Total Fat: 10.3 g
  • Cholesterol: 7.2 mg
  • Sodium: 765.4 mg
  • Total Carbs: 28.1 g
  • Dietary Fiber: 8.9 g
  • Protein: 10.2 g

View full nutritional breakdown of Eggplant with Pesto and Tomatoes calories by ingredient
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Very easy to make and full of flavor. Add a salad and becomes a healthy dinner. Very easy to make and full of flavor. Add a salad and becomes a healthy dinner.
Number of Servings: 2


    1 large eggplant, sliced lengthwise 1/2 inch thick
    2 TBS pesto
    1/4 cup Veggie Shreds Mozzarelle Flavor (vegatarian cheese product)
    1 can Fire Roasted Diced Tomatoes
    1 TBS Parmesan Cheese


Preheat oven to 350
1. After slicing the eggplant salt the slices lightly and let sit for 3-5 minutes.
2. Grill slices (I use a George Forman Grill) till soft and lightly browned.
3. Place one layer of eggplant slices in small baking dish (one that is small enought to fit in 2 layers of eggplant slices).
4. Spread 1/2 of the pesto on slices and top with 1/2 of the Veggie Sheds.
5. Add another layer of eggplant
6. Spread remaining pesto on slices and pour on the can of Fire Roasted Tomatoes(undrained).
7. Top with remaining Veggie Shreds and Parmesean Cheese.
8. Bake for 15 minutes.
Makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user JUST_FOR_ME_.

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