freshly chopped parsley and/or chives to garnishoptional
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.