baked tomatoe & eggplant
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 128.3
- Total Fat: 5.9 g
- Cholesterol: 18.7 mg
- Sodium: 116.5 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 3.8 g
- Protein: 7.8 g
View full nutritional breakdown of baked tomatoe & eggplant calories by ingredient
Number of Servings: 6
Ingredients
-
Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb
Stewed Tomatoes, Canned, No salt, 2 Cup
Swiss Cheese, 4 oz
Paprika, 1 tsp
Garlic powder, 1 tsp
flour, 2tbsp
italian seasoning, 1tsp
splenda no cal sweetner, 4 tsp
Parmesan Cheese, grated, 2 tbsp
Directions
wash eggplant and slice into 1/2 inch slices and boil till softened.
in medium pot add remaining ingredients except cheeses. Bring to boil and simmer for 5 minutes. Drain eggplant and place into a 13" baking dish, pour tomatoe mixture on top and top with swiss cheese. Cover and bake at 350 for 20 minutes. Uncover and sprinkle with parmesean cheese and bake additional 10 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user JOV1962.
in medium pot add remaining ingredients except cheeses. Bring to boil and simmer for 5 minutes. Drain eggplant and place into a 13" baking dish, pour tomatoe mixture on top and top with swiss cheese. Cover and bake at 350 for 20 minutes. Uncover and sprinkle with parmesean cheese and bake additional 10 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user JOV1962.
