Baked Eggplant and Tomatoes

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

2

  large

  eggplants -- sliced 1/2-inch thick

6

  large

  plum tomatoes -- sliced

2

  cloves

  garlic -- minced

1

  teaspoon

  Italian seasoning

2

  tablespoons

  balsamic vinegar

4

  tablespoons

  olive oil

1/2

  cup

  grated fresh Parmesan cheese

  kosher salt

  vegetable cooking spray

Sprinkle salt over eggplant and tomato slices. Place in colander and let drain for 30 minutes.

Heat oven to 400F. Line two baking trays with foil. Spray with cooking spray.

Rinse excess salt over eggplant and tomato slices and dry well with paper towels.

Layer eggplant on sheet and tomatoes on other.

Mix oil, vinegar, and seasoning together. Drizzle half on eggplants and half on tomatoes. Sprinkle with cheese.

Bake tomatoes for 10 to 15 minutes and eggplant for 20 to 30 minutes.

Makes 6 servings.

Per Serving: 165 Calories; 11g Fat (58.9% calories from fat); 5g Protein; 13g Carbohydrate; 5g Dietary Fiber; 5mg Cholesterol; 135mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 Fat.

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