Eggplant Tomato Bake

Eggplant Tomato Bake

174
CADEAUX 0

"This is a simple, easy and low-fat recipe."
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Ingredients

servings 55 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 55 kcal
  • 3%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 9.3g
  • 3%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 105 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Spray a cookie sheet with non-stick oil spray. Arrange eggplant rounds on the cookie sheet and sprinkle Parmesan over the eggplant. Layer one slice of tomato on top of each eggplant round. Sprinkle with Parmesan cheese.
  3. Bake for 10 to 15 minutes.

Reviews

174
  1. 222 Ratings

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Most helpful positive review

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 takin...

Most helpful critical review

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...

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 takin...

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...

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 che...

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 cir...

Scrumptious! I took the advice of some others and added spinach, mozzarella and fresh basil on top. This is definitely a keeper!

This is an extremely easy and delicious recipe! I did not brush the eggplant slices with olive oil to avoid unneeded calories, and they came out just fine. I did season with salt and pepper. ...

YUM! I'm not a big eggplant fan, but this was delicious. I added all the extras: a little olive oil, italian spices, salt & pepper, parmesan, and some mozarella. It was like pizza without the b...