Parmesan Eggplant Slices
Contributed by: Chris WebAdmin. of RecipesNow.com
Have your or someone in your family given up favorite foods because of Lactose Intolerance? Or are you popping a pill before you can enjoy a meal?
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To serve an appetizer, place the eggplant on a platter with a small bowl of warmed jarred tomato sauce or homemade marinara sauce (page 181) for dipping. You can serve them as a side dish with any meal. Quick, different, and basic. Just add your own imagination and create!
- 1 large eggplant
- 4 tablespoons olive oil
- 3 tablespoons grated Parmesan cheese alternative, Soyco
Preheat the oven to the broil setting. Wash and pat dry the eggplant. Trim off the stem end, slice it in half lengthwise, and then slice each half into half-moon slices about 1/4 inch thick. Place in a single layer on a rack in the broiler pan. Brush each slice with olive oil and sprinkle with the cheese alternative.
Broil in the oven 3 to 4 inches from the heat until tender and browned, about 5 minutes each side. When turning the slices over, repeat brushing with oil and sprinkling with cheese. Remove from the oven and serve.
Preparation time: 15 minutes
Serving Size: Makes 4 servings
Nutritional Information: Per Serving: Calories: 166, Cholesterol: 0mg, Dietary Fiber: 3g, Protein: 3g, Sodium: 93mg, Carbohydrate: 7g, Total Fat: 14g, Saturated Fat: 2g, Calories from Fat: 76%, Calories from Carbohydrates: 16%, Calories from Protein: 8%