Mediterranean Eggplant Provolone

Oxmoor House
4 servings


+ Add To Shopping List
2 cups finely chopped plum tomatoes (about 4)
2/3 cup chopped fresh parsley
1 1/2 tablespoons chopped fresh basil, divided
2 tablespoons capers, drained
1 tablespoon balsamic vinegar
1/8 teaspoon salt
8 eggplant slices, cut diagonally into 1/2-inch slices (about 2 medium)
Cooking spray
4 (1.5-ounce) slices provolone cheese


Preheat oven to 450°.

Combine tomato, parsley, 1 tablespoon basil, capers, vinegar, and salt in a bowl; set aside.

Place eggplant slices on a baking sheet coated with cooking spray; lightly coat eggplant with cooking spray. Bake at 450° for 10 minutes; turn. Bake 2 more minutes or until almost tender. Sprinkle with 1/2 tablespoon basil.

Cut each cheese slice in half; place one cheese slice half on each eggplant slice. Bake 1 minute or until cheese melts. Remove from baking dish with a wide spatula. Place on individual plates; spoon 3/4 cup tomato mixture over each serving.

Created date

April 2008

Nutritional Information

Calories 207
Caloriesfromfat 53 %
Fat 12.1 g
Satfat 7.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 13.3 g
Carbohydrate 13.7 g
Fiber 4.5 g
Cholesterol 29 mg
Iron 0.0 mg
Sodium 795 mg
Calcium 0.0 mg