Eggplant Bruschette
Ingredients:
1 whole eggplant, raw, peeled and sliced
4 dashes salt
3 tomatoes, chopped
2 tablespoons fresh basil, chopped
3 oz part skim mozzarella cheese
2 tablespoons Parmesan cheese, grated
Directions:
- Sprinkle eggplant with salt and let stand for 30 minutes.
- Rinse and drain well.
- Coat each side with cooking spray.
- Place on broiler pan or in skillet.
- Top with tomatoes, basil, and cheeses.
- Broil or cook approximately 8 – 10 minutes until eggplant is tender.
- Cut into quarters and serve.
Nutrition Facts |
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| Serving Size: 1/8th recipe |
% Daily Value |
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| Calories 60 Calories from fat: 20 | ||||
| Total Fat 2.5g |
4% |
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| Saturated Fat 1.5g |
7% |
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| Cholesterol 5mg |
2% |
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| Sodium 160mg |
7% |
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| Total Carbohydrate 6g |
2% |
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| Dietary Fiber 2g |
8% |
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| Sugars 3g |
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| Protein 4g |
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| Vitamin A 8% Vitamin C 20% | ||||
| Calcium 10% Iron 2% | ||||
| Percent Daily Values are based on a 2,000 calorie diet. | ||||
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