Dinner

baked tomatoe and eggplant is for Dinner.

baked tomatoe and eggplant takes 5 minutes to prepare.

baked tomatoe and eggplant takes 30 minutes to cook.

baked tomatoe and eggplant makes 6 servings.

The ingredients for baked tomatoe and eggplant are:

Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb
Stewed Tomatoes, Canned, No salt, 2 Cup
Swiss Cheese, 4 oz
Paprika, 1 tsp
Garlic powder, 1 tsp
flour, 2tbsp
italian seasoning, 1tsp
splenda no cal sweetner, 4 tsp
Parmesan Cheese, grated, 2 tbsp

Here is how you make baked tomatoe and eggplant:

wash eggplant and slice into 1/2 inch slices and boil till softened.in medium pot add remaining ingredients except cheeses. Bring to boil and simmer for 5 minutes. Drain eggplant and place into a 13" baking dish, pour tomatoe mixture on top and top with swiss cheese. Cover and bake at 350 for 20 minutes. Uncover and sprinkle with parmesean cheese and bake additional 10 minutes.Number of Servings: 6Recipe submitted by SparkPeople user JOV1962.

The nutritional information for baked tomatoe and eggplant is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 128.3

• Total Fat: 5.9 g
• Cholesterol: 18.7 mg
• Sodium: 116.5 mg
• Total Carbs: 13.4 g
• Dietary Fiber: 3.8 g
• Protein: 7.8 g