Mediterranean Eggplant Provolone

Yield: 4 servings

Ingredients

• 2  cups  finely chopped plum tomatoes (about 4)
• 2/3  cup  chopped fresh parsley
• 1 1/2  tablespoons  chopped fresh basil, divided
• 2  tablespoons  capers, drained
• 1  tablespoon  balsamic vinegar
• 1/8  teaspoon  salt
• 8  eggplant slices, cut diagonally into 1/2-inch slices (about 2 medium)
• Cooking spray
• 4  (1.5-ounce) slices provolone cheese

Preparation

Preheat oven to 450°.

Combine tomato, parsley, 1 tablespoon basil, capers, vinegar, and salt in a bowl; set aside.

Place eggplant slices on a baking sheet coated with cooking spray; lightly coat eggplant with cooking spray. Bake at 450° for 10 minutes; turn. Bake 2 more minutes or until almost tender. Sprinkle with 1/2 tablespoon basil.

Cut each cheese slice in half; place one cheese slice half on each eggplant slice. Bake 1 minute or until cheese melts. Remove from baking dish with a wide spatula. Place on individual plates; spoon 3/4 cup tomato mixture over each serving.

Nutritional Information

Calories:

207 (53% from fat)

Fat:

12.1g (sat 7.4g,mono 0.0g,poly 0.0g)

Protein:

13.3g

Carbohydrate:

13.7g

Fiber:

4.5g

Cholesterol:

29mg

Iron:

0.0mg

Sodium:

795mg

Calcium:

0.0mg