Broiled Eggplant Italiano |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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 ! Ingredients:
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 |
Directions:
1. Place top oven rack 3 inches below broiler and preheat the broiler.
2. Line a cookie sheet with foil and spray with a non fat cooking spray or olive oil spray.
3. Put a single layer of eggplant slices on the sprayed pan.
4. Drizzle 1/4 cup of salad dressing on the eggplant slices and sprinkle with Italian seasoning.
5. Broil the eggplant for three minutes,turn over and drizzle with rest of the italian dressing and broil for 7 minutes or until tender.
6. Spread the diced tomatoes over the eggplant and sprinkle with the shredded mozzarella.
7. Top off with Italian seasoning.
8. Put it under the broiler until the cheese is golden brown - about 3 minutes.
9. Enjoy !
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