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
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