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Recipes
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Ingredients
- 2 large tomatoes
- 1 tablespoon fresh basil
- 1 large eggplant
- Olive oil cooking spray
- 1 ½ teaspoons seasoned salt, divided
- 2 teaspoons balsamic vinegar
- 2 tablespoons shredded Parmesan cheese
Steps
- Preheat grill (or grill pan) on medium. Halve tomatoes and squeeze gently to remove seeds; chop coarsely. Chop basil finely (1 tablespoon). Trim ends from eggplant; cut lengthwise into ½-inch-thick slices.
- Coat both sides of eggplant slices with spray; sprinkle with 1 teaspoon salt. Place slices on grill; grill 3–4 minutes on each side until tender and golden.
- Combine tomatoes, basil, vinegar, and remaining ½ teaspoon salt. Arrange eggplant slices on serving dish; top with tomato mixture and cheese. Serve.
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Amount per ¼ recipe serving: Calories 60, Total Fat 1g, Sat Fat 0.5g, Trans Fat 0g, Chol 0mg, Sodium 620mg, Total Carb 12g, Fiber 4g, Total Sugar 7g, (Incl. 0g Added Sugars), Protein 3g, Vitamin D 0%, Calc 4%, Iron 6%, Potassium 10%