BROILED EGGPLANT ITALIANO

facebook share image   twitter share image   pinterest share image   E-Mail share image



Broiled Eggplant Italiano image

This is from the Busy Peoples Low-Carb Cookbook by Dawn Hall. I like to serve this as a Main Dish with brown rice and a salad. It would also go nicely with spaghetti and garlic bread !

Provided by Chef RZ Fan

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 5

1 eggplant, peeled and sliced lengthwise into 1/2 inch slices
1/2 cup zesty fat-free Italian salad dressing
1 1/2 teaspoons italian seasoning
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic, drained
1 cup shredded fat free mozzarella cheese

Steps:

  • Place top oven rack 3 inches below broiler and preheat the broiler.
  • Line a cookie sheet with foil and spray with a non fat cooking spray or olive oil spray.
  • Put a single layer of eggplant slices on the sprayed pan.
  • Drizzle 1/4 cup of salad dressing on the eggplant slices and sprinkle with Italian seasoning.
  • Broil the eggplant for three minutes,turn over and drizzle with rest of the italian dressing and broil for 7 minutes or until tender.
  • Spread the diced tomatoes over the eggplant and sprinkle with the shredded mozzarella.
  • Top off with Italian seasoning.
  • Put it under the broiler until the cheese is golden brown -- about 3 minutes.
  • Enjoy !

Nutrition Facts : Calories 55.4, Fat 0.3, SaturatedFat 0.1, Cholesterol 3.8, Sodium 358.8, Carbohydrate 6.7, Fiber 3, Sugar 3.8, Protein 6.9

There are no comments yet!