"This is a simple, easy and low-fat recipe." — CADEAUX
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eggplant, sliced into 1/2 inch rounds
grated fat-free Parmesan cheese
Simple, light, quick, and really quite good. After a couple of bites we declared this dish an everyday keeper. It even looks attractive on the plate.
I do think the recipe is improved by taking a moment to add a little seasoning. Here are the details of what I did:
Instead of using a greased cookie sheet, I used parchment paper.
Before cooking, using a paint brush, I brushed each side of the eggplant slices with olive oil to coat the entire surface and then seasoned well with salt and black pepper on both sides. Then I sprinkled on some dried basil (had no fresh basil on hand). Topped this with the tomato slice and then topped that with FRESH grated parmesan cheese. 400 degrees for about 20 minutes did the trick; timing was not too critical.
This was alright. My family was not impressed, but I think this could be better very easily. The main problem is that the texture of the eggplant is a big make it or break factor for this dish. Cooking as directed for 10-15 minutes was not long enough. This would taste awesome if the eggplant were tender, but it was tough and chewy. I might try this again, but I'll cook it longer and/or slice the eggplant thinner next time.
I thought this was delicious! I did it a little differently though. I layered it this way: eggplant, parmesan, tomato, pepperjack cheese and topped with basil. This is a great variation.
Following some suggestions here, I brushed the eggplant lightly with olive oil and lightly seasoned both the eggplant and the tomato with salt, pepper, and basil. With a ripe heirloom tomato and freshly grated parmesan, this was delicious.
This was a good way to use eggplant, although the recipe should note the eggplant should be peeled.
Very good starter, much better than similar recipes which call for tomato sauce. I brushed the eggplant with olive oil and sprinkled them with garlic salt. I also added oregano on top of the cheese. It turned out wonderful.
I made this appetizer instead of dinner yesterday. It turned out very tasty and looked great with few alterations.
I took the eggplant skin off (just my preference) and lightly brushed each circle with olive oil. I added seasoning (salt, pepper and basil) in between the eggplant and tomato and tomato and cheese. I used some mozzarella and some Parmesan cheese since this is what I had on hand. I baked it covered at 400 degrees for about 35 minutes and then uncovered for about additional 15 to make the eggplant soft which is the way I like it.
Scrumptious! I took the advice of some others and added spinach, mozzarella and fresh basil on top. This is definitely a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Eggplant Tomato Bake
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 3
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