Simple Baked Eggplant
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
sliced 1/2 inch thick |
*
|
| 1 | each |
tomatoes
sliced |
|
| 1 | x |
basil
to taste |
*
|
| 1 | each |
soy sauce, tamari
low-sodium |
*
|
| 1 | each |
balsamic vinegar
|
*
|
| 1 | each |
sweet red bell peppers
to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
sliced 1/2 inch thick |
*
|
| 1 | each |
tomatoes
sliced |
|
| 1 | x |
basil
to taste |
*
|
| 1 | each |
soy sauce, tamari
low-sodium |
*
|
| 1 | each |
balsamic vinegar
|
*
|
| 1 | each |
sweet red bell peppers
to taste |
|
Directions
Bake eggplant on a baking sheet at 400℉ (200℃) for about 8 to 10 minutes.
Turn the slices over and top them with basil and sliced tomato, brush with a mixture of low-sodium tamari and balsamic vinegar.
Add some pieces of red pepper at this time, too, and brush them with the mixture.
Eight minutes or so more in the oven
