Presto Pesto Eggplant Recipe - Cooking Index
Presto Pesto Eggplant Recipe - Cooking Index
| 1 teaspoon | 5ml | Eggplant - thickly sliced (small) |
| Into 1" circles | ||
| 1 tablespoon | 15ml | Prepared pesto sauce |
| 1 tablespoon | 15ml | Tomato - diced (small) |
| Freshly-ground black pepper - to taste | ||
| 1 tablespoon | 15ml | Parmesan cheese |
| 2 tablespoons | 30ml | Chopped fresh parsley |
Preheat the oven to 350 degrees. Spray a baking sheet with nonstick cooking spray. Lay the eggplant slices on the baking sheet. Be sure the sides are not touching.
Coat the top of each slice with a thin layer of the pesto sauce.
Top each slice with a portion of the diced tomato. Sprinkle with the pepper, then the cheese.
Garnish with the parsley and bake for 15 minutes or until the eggplant is soft and the cheese is lightly golden.
This recipe yields 2 servings. Serving size: 1/2 recipe.
Exchanges Per Serving: 1 Starch or 3 Vegetable, 1/2 Monounsaturated Fat.
Nutrition Facts: Calories 96; Calories from Fat 40; Total Fat 4g; Saturated Fat 1g; Cholesterol 4mg; Sodium 114mg; Carbohydrate 13g; Dietary Fiber 5g; Sugars 8g; Protein 4g.
Source:
American Diabetes Association at http://www.diabetes.org
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.