All recipes
Eggplant Tomato Bake
Eggplant Tomato Bake layers thick eggplant rounds with juicy tomato slices and a sprinkle of fat-free Parmesan for a light yet satisfying bite. The bake yields tender vegetables with a delicate cheesy finish and a touch of roasted sweetness, perfect as a weeknight side or a simple dinner centerpiece.
- Prep15 mins
- Cook10 mins
- Serves4
- DifficultyEasy
- 1
Preheat the oven to 400 degrees F (200 degrees C). Coat a baking sheet with nonstick spray.
- 2
Place the eggplant rounds on the prepared baking sheet and sprinkle with 1/2 of the Parmesan. Put one tomato slice on top of each eggplant round, then sprinkle with the remaining Parmesan.
- 3
Bake in the preheated oven for 10 to 15 minutes.
- Calories 97.26 kcal Low Source
- Protein 2.72 g Low Source
- Carbs 10.32 g Moderate
- Total Fat 4.45 g Moderate
- Saturated Fat 1.29 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 5.48 mg Low Source
- Sodium 578.87 mg High
- Fiber 4.43 g Moderate
- Sugar 4.01 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 71.47 mg Low Source
- Iron 0.26 mg Low Source
- Potassium 272.87 mg Low Source
- Vitamin A 0.0 mcg_rae Low Source
- Vitamin C 4.78 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Tomatoes 🍅