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Mediterranean Eggplant Provolone

Yield 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

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

  3. 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.

  4. 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.

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