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30 minutes
Prep: 10 minutes
Cook: 20 minutes
69 calories per serving view nutrition facts
16 servings
suggest servings
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| 2 | medium | eggplants | |
| 1/4 | cup | vegetable oil | |
| 1 | teaspoon | garlic powder | |
| 3/4 | cup | parmesan, parmigiano-reggiano cheese, grated | shredded, divided |
| Tomato tapendade | |||
| 3 | ounces | sundried tomatoes | |
| 2 | cups | water | |
| 2 | tablespoons | vegetable oil | |
| 2 | cloves | garlic | minced |
| 1 | teaspoon | lemon zest | grated |
| 1 | teaspoon | lemon juice | |
| 1 | teaspoon | basil | dried |
| 1/2 | teaspoon | black pepper | ground |
| 1/4 | cup | olives | ripe, sliced |
| 1 | tablespoon | capers | drained |
Trim ends from eggplant; cut crosswise into sixteen 1/2-inch-thick slices.
Arrange slices on a greased baking sheet; brush both sides with oil, and sprinkle with garlic salt.
Bake at 400 degrees F for 8 minutes; turn eggplant, and bake an additional 5 minutes.
Spread 1 tablespoon of Tomato Tapenade on each slice; sprinkle with 1 tablespoon cheese.
Bake an additional 2 minutes.
Tomato Tapenade: Combine tomatoes and water in a small saucepan; bring to a boil.
Cover; reduce heat, and simmer 10 minutes or until tender.
Drain well; pat dry with paper towels.
Combine tomatoes, oil and remaining ingredients in a food processor or electric blender.
Top with cover and process until coarsely pureed.
| % Daily Value* | |
| Total Fat 6.0g | 10% |
| Saturated Fat 1.0g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 112mg | 5% |
| Total Carbohydrate 1.0g | 0% |
| Dietary Fiber 0.0g | 1% |
| Sugars 1.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 1% | Vitamin C | 2% | |
| Calcium | 6% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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