baked tomatoe & eggplant

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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
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Number of Servings: 6


    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


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.

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