Recipe courtesy of Harvard University Dining Services
- 1 large eggplant or 2 medium ones
- 2 large tomatoes
- 2 tablespoons olive oil
- ¼ cup grated parmesan cheese
- 1 teaspoon oregano
- Salt and pepper
Heat the grill. Slice eggplant into rounds about ¾ inch thick. Slice tomatoes into rounds about ¼ inch thick. Lay all the rounds flat and sprinkle with salt and pepper. Stir oregano into the olive oil in a small separate bowl, and brush mixture lightly onto the eggplant and tomato rounds.
Grill eggplant and tomato rounds, olive oil side down, tomato slices for about 1 minute each, and eggplant slices for about 2 minutes each. Remove from the grill and flip so that the oiled sides are up.
Heat the broiler. Lay out eggplant slices on a baking sheet. Top each slice with a slice of tomato. Sprinkle the eggplant-tomato stacks with parmesan cheese and broil until cheese is bubbly, about two minutes.
Nutritional information per serving (1/4 of recipe):
Calories: 90 ⁄ Protein: 3 g ⁄ Carbohydrate: 8 g ⁄ Fiber: 4 g ⁄ Sodium: 85 mg*
Saturated fat: 1.5 g ⁄ Polyunsaturated fat: 0 g ⁄ Monounsaturated fat: 4 g
Trans fat: 0 g ⁄ Cholesterol: 5 mg
*with a dash of salt
The aim of the Harvard School of Public Health Nutrition Source is to provide timely information on diet and nutrition for clinicians, allied health professionals, and the public. The contents of this Web site are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this Web site. The information does not mention brand names, nor does it endorse any particular products.