Eggplant Fan With Tomato And Mozzarella
Adapted from MC2CreativeLiving.com
Ingredients
- 1 eggplant (large)
- 2 Tbs. Olive oil
- 2 tomatoes medium, cut into 1/2" thick slices
- mozzarella cheese shavings, about 14 cup
- 2 cloves garlic minced
- 5 basil leaves rough chopped, or 1 tsp. dried
- 1 tsp. dried oregano + other seasonings as desired
- salt and pepper to taste
- 1/4 cup dried breadcrumbs or panko
- freshly chopped parsley and/or chives to garnish optional
Instructions
- Cut the eggplant lengthwise (about 1/2 an inch thick) making sure each slice is still attached to the stem.
- Salt the inside of the eggplant generously (both sides of each slice) and place the eggplant in a colander. Let stand for about 1 hour (this removes the excess water in the eggplant).
- Rinse the eggplant under cold water to remove all of the salt. Pat dry each slice of the eggplant.
- Place the eggplant on a cookie sheet lined with parchment paper (fan it out as much as possible). Brush each slice with olive oil.
- In between each eggplant slice, insert tomato slices, mozzarella, garlic, basil, spices and bread crumbs.
- Bake in a preheated oven at 400 degrees F for one hour. Top with optional garnish and enjoy!
Video
Notes
Nutrition:
Per serving (1/4 of recipe). Calories 158; Total Fat 8.6g; Sat Fat 1.8g; Sodium 141mg; Total Carbs 18g; Fiber 6g; Total Sugar 8g; Added Sugar 0g; Protein 5g; Potassium 587mg; Vit A 32% DV; Vit K 50% DV; Manganese 24% DV.
Nutrition Facts
Eggplant Fan With Tomato And Mozzarella
Amount per Serving
Calories
122
% Daily Value*
Fat
7.6
g
10
%
Saturated Fat
1.1
g
6
%
Sodium
33.5
mg
1
%
Potassium
423.5
mg
9
%
Carbohydrates
13.2
g
4
%
Fiber
4.9
g
18
%
Sugar
6
g
Protein
2.4
g
5
%
Vitamin A
586
µg
65
%
Vitamin C
11.4
mg
13
%
Vitamin K
22.8
µg
19
%
Calcium
45.7
mg
4
%
Iron
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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