Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light September 1997


Recipe Summary

8 servings


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 500°.

  • Cut each eggplant half lengthwise into 1/4-inch-thick slices starting 1 inch from stem end. Place eggplant halves on a baking sheet. Gently press slices open; place tomato slices between eggplant slices. Brush oil over eggplant; sprinkle with rosemary, basil, salt, pepper, and garlic. Bake at 500° for 15 minutes; sprinkle with cheese. Bake an additional 4 minutes or until cheese begins to brown. Garnish with basil sprigs, if desired.

Nutrition Facts

112 calories; calories from fat 43%; fat 5.4g; saturated fat 1.6g; mono fat 3g; poly fat 0.4g; protein 3.6g; carbohydrates 15g; fiber 3.6g; cholesterol 6mg; iron 1.4mg; sodium 238mg; calcium 110mg.