Preheat oven to 500 degrees F. Cut each eggplant half lengthwise into 1/4 inch thick slices starting 1 inch from stem end. Place eggplant halves on a baking sheet. Gently press slices open; place tomato slices between eggplant slices. Brush oil over eggplant; sprinkle with rosemary, chopped basil, salt, pepper, and garlic. Bake at 500 degrees F for 15 minutes; sprinkle with cheese. Bake an additional 4 minutes or until cheese begins to brown. Garnish with basil sprigs, if desired.
Recipe by: Cooking Light Posted to EAT-LF Digest by "Sherilyn"
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|Serving Size: 1 Serving (177g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 16 (25%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 4.2mg||1 %|
|Sodium 57.6mg||2 %|
|Potassium 411.3mg||11 %|
|Total Carbohydrate 11.2g||3 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 6g|
|Protein 2.7g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 63
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