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.
Calories 120 (Calories from Fat 65)
Fat 7g (Saturated 3g)
Carbohydrate 13g (Dietary Fiber 4g)
%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 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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