Try this Roasted Eggplant with Mozzarella And a Balsamic Glaze recipe, or contribute your own.
Suggest a better description1. Preheat the oven to 350 F. 2. Place eggplant slices on an oiled baking sheet. Brush each slice with olive oil and season with salt and pepper to taste. 3. Bake for 25 minutes. 4. Place the vinegar in a small saucepan and bring to a slow boil. Reduce heat and continue to cook until the vinegar reduces and becomes syrupy, measuring about 1/3 cup. 5. Remove the eggplant from the oven and let cool. Stack the eggplant one layer at a time, alternating with cheese and fresh oregano, finishing with a fourth layer of eggplant. 6. Return to oven and bake for 10 minutes. Immediately cut each eggplant into four equal portions crosswise. 7. Place each portion on a plate with mesclun greens tossed lightly in a vinaigrette. Drizzle the eggplant with the balsamic glaze. ? 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK
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Serving Size: 1 Serving (267g) | ||
Recipe Makes: 4 | ||
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Calories: 275 | ||
Calories from Fat: 112 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.4g | 17 % | |
Saturated Fat 6.2g | 31 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 35.8mg | 11 % | |
Sodium 365.2mg | 13 % | |
Potassium 551.9mg | 15 % | |
Total Carbohydrate 24.8g | 7 % | |
Dietary Fiber 7.7g | 31 % | |
Sugars, other 17.2g | ||
Protein 16.1g | 23 % | |
Powered by: USDA Nutrition Database 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: 275
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