Provolone Eggplant with Chunky Tomato Vinaigrette

Serves: 4
Total Calories: 82


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.

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.

Nutritional Facts:

Serves: 4
Total Calories: 82
Calories from Fat: 45

This Provolone Eggplant with Chunky Tomato Vinaigrette recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.

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