Cost per serving $1.16 view details
- 12 ounce eggplant slender
- 2 tsp extra virgin extra virgin olive oil
- freshly grnd black pepper
- salt substitute or possibly spice blend
- 3 x ripe roma tomatoes or possibly more
- fresh basil sliced into ribbons
- 1 tsp pesto sauce
- 1/2 tsp balsamic vinegar
- 2 ounce asiago cheese thinly sliced
- 2 ounce prosciutto (optional)
- 2 x 1-ounce slices Italian sour dough bread
- Trim stem from eggplant. Halve lengthwise. Slice hatchmarks into the pulp. Place eggplant on a rack. Sprinkle with a little salt. Let stand for 30 min. Use paper toweling to blot water which rises to the surface of each eggplant.
- Preheat oven to 400F. Brush cut side of each eggplant with extra virgin olive oil. Place on baking sheet. Bake in preheated 400F oven for 20 to 30 min or possibly till just tender. Remove from oven.
- Cut the tomatoes into slices (lengthwise or possibly crosswise) about 1/2-inch thick. Arrange tomatoes on each eggplant half. Toss basil with the pesto sauce and vinegar. Distribute on top of the tomatoes.
- Top with thinly sliced asiago cheese. Top with prosciutto (if using).
- Bake at 400F for 8 min or possibly till the cheese has melted into the eggplant.
- Serve with toasted bread (optional) and a pasta salad.
- Based on a recipe called Eggplant Baked with a Variety of Toppings by Marian Morash from The Victory Garden, TV Show 2001/08/04
- NOTES : What a treat! Better than pizza. Tomatoes, basil and eggplant topped with melted cheese. Prosciutto is not needed at all. The fresh vegetables are. They burst with summer flavors. Menu: slice of bread with tapenade; this eggplant "pizza;" a Fettucini Garden Julienne Salad. Wonderful.
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|Amount Per Serving||%DV|
|Serving Size 139g|
|Recipe makes 2 servings|
|Calories from Fat 70||41%|
|Total Fat 7.87g||10%|
|Saturated Fat 1.45g||6%|
|Trans Fat 0.0g|
|Total Carbs 17.81g||5%|
|Dietary Fiber 1.8g||6%|