Presto Pesto Eggplant

By á-170456

Ingredients

• 1 small eggplant thickly sliced
• into 1" circles
• 1 tablespoon prepared pesto sauce
• 1 small tomato diced
• Freshly-ground black pepper to taste
• 1 tablespoon Parmesan cheese
• 2 tablespoons chopped fresh parsley

Details

Servings 2

Preparation

Step 1

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.