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Cook'n with Betty Crocker 
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Provolone Eggplant with Chunky Tomato Vinaigrette |
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Serves: 4 Print this RecipeLOW FAT/LOW CHOLESTEROL/LOW CALORIE Prep: 15 min Cook: 11 min Broil: 2 min Chunky tomato vinaigrette: 2 large tomatoes, chopped (2 cups) 1 tablespoon chopped fresh basil or 1 teaspoon dried basil 2 tablespoons capers 1 tablespoon red wine vinegar 1 tablespoon lemon juice 2 teaspoons olive or vegetable oil 1/2 teaspoon salt 2 cloves garlic, finely chopped Main Dish: Olive oil flavored cooking spray 1 small unpeeled eggplant (about 1 pound), cut into eight 3/4-inch slices 1 1/2 teaspoons chopped fresh basil or 1/2 teaspoon dried basil 1/4 teaspoon salt 2 ounces provolone or mozzarella cheese, cut into thin strips 1. Make Chunky Tomato Vinaigrette. Set oven control to broil. Spray 12-inch nonstick skillet with ovenproof handle with cooking spray; heat over medium heat. Spray both sides of eggplant slices with cooking spray. Place eggplant in skillet. 2. Sprinkle 3/4 teaspoon of the basil and 1/8 teaspoon of the salt evenly over eggplant slices. Cook 5 minutes; turn slices. Sprinkle with remaining 3/4 teaspoon basil and 1/8 teaspoon salt. Cook about 5 minutes or until tender; remove from heat. 3. Arrange cheese evenly on eggplant. Broil with tops about 3 inches from heat 1 to 2 minutes or until cheese is melted. Serve with vinaigrette. Chunky Tomato Vinaigrette Mix all ingredients in glass or plastic bowl. NUTRITION INFORMATION 1 Serving Calories 120 (Calories from Fat 65) Fat 7g (Saturated 3g) Cholesterol 15mg Sodium 260mg Carbohydrate 13g (Dietary Fiber 4g) Protein 5g %DAILY VALUE: Vitamin A 10%; Vitamin C 16%; Calcium 12%; Iron 4% DIET EXCHANGES: 3 Vegetable, 1 Fat From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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