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Japanese eggplants are thinner and longer than the globe eggplants found in most grocery stores. Look for this variety at an Asian market if your supermarket does not carry it; substitute two (one-pound) globe eggplants if the Asian variety is not available. One serving of this Italian classic constitutes about two cups of Nunes's vegetable allotment--most of her vegetables for the day.

Judy Lockhart
Recipe by Cooking Light May 2006

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Recipe Summary

Yield:
4 servings (serving size: 2 eggplant halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • Heat 1 1/2 teaspoons oil in a medium saucepan over medium heat. Add garlic; cook 2 minutes or until fragrant, stirring occasionally. Add oregano, red pepper, and tomatoes; simmer 5 minutes or until thick. Add salt and black pepper; keep warm.

  • Place eggplant halves, cut sides up, in bottom of a broiler pan coated with cooking spray. Brush evenly with remaining 1 tablespoon oil. Broil 5 minutes or until slightly browned and tender. Spoon 1/2 cup tomato mixture over each eggplant half; top each half with 1 tablespoon cheese and about 2 teaspoons breadcrumbs. Broil 5 minutes or until cheese is browned.

Nutrition Facts

278 calories; calories from fat 31%; fat 9.7g; saturated fat 2.7g; mono fat 4.8g; poly fat 1.3g; protein 11.6g; carbohydrates 42.6g; fiber 18.1g; cholesterol 9mg; iron 3mg; sodium 396mg; calcium 237mg.
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