Dinner

Eggplant Pomodoro is for Dinner.

Eggplant Pomodoro takes 20 minutes to prepare.

Eggplant Pomodoro takes 45 minutes to cook.

Eggplant Pomodoro makes 4 servings.

The ingredients for Eggplant Pomodoro are:

1 eggplant (sliced into 1/2 inch rounds)
3 roma tomatoes, diced
10-15 chopped basil leaves, fresh
1 cup /soy vegan mayonnaise (must have some fat in it)
1/4 cup Dijon mustard (regular mustard may be substituted)
1 cup Italian style breadcrumbs (no parmigian cheese)
2 cloves garlic, crushed
1 tsp. extra virgin olive oil

Here is how you make Eggplant Pomodoro:

Directions:Pre-heat oven to 400 degrees.Combine mayonnaise and mustard in a bowl until well blended. Coat each slice of eggplant with the mayo/mustard mixture and second-coat each slice with vegan breadcrumbs. Arrange coated eggplant slices on foil covered cookie sheet and bake at 400 degrees for 45 minutes.While eggplant is baking, saute diced tomatoes and basil in olive oil until well-heated, and set aside.Serve baked eggplant with a generous portion of tomato mixture. Enjoy!Serves: 2-4Preparation time: 30-60 minutesNumber of Servings: 4Recipe submitted by SparkPeople user MSDESERTRODENT.

The nutritional information for Eggplant Pomodoro is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 459.2

• Total Fat: 41.7 g
• Cholesterol: 15.3 mg
• Sodium: 650.6 mg
• Total Carbs: 9.8 g
• Dietary Fiber: 3.5 g
• Protein: 2.1 g

Eggplant Pomodoro is Italian cuisine.