Vegetarian

Broiled Eggplant and Tomatoes is for Dessert.

Broiled Eggplant and Tomatoes takes 20 minutes to prepare.

Broiled Eggplant and Tomatoes takes 20 minutes to cook.

Broiled Eggplant and Tomatoes makes 6 servings.

The ingredients for Broiled Eggplant and Tomatoes are:

Eggplant, peeled and divided into 12 slices.s
Salt
Parmesan Cheese, grated finely
Romano Cheese, 4 oz grated finely
Panko Bread Crumbs
Red Ripe Tomatoes, 12 thick slices
*Crisco - Butter Flavor, No-Stick Spray (1/3 second spray),

Here is how you make Broiled Eggplant and Tomatoes:

Sprinkle most of salt over eggplant and let sit for 40 minutes before lightly rinsing. Pat dry with paper towel.Spray with Crisco butter flavor spry, then place under broiler for 15 minutes.If you are making this to serve several hours later, place in refrigerator.Just before serving, grate pepper on the eggplant, then top each slice with a juicy tomato.Toss the Panko crumbs, parmesan and romano together then top each tomato with the mixture.Spray again with the Crisco butter flavor spray, then place under broiler till the tomatoes sizzle.Serve two slices to each person as the entree.Number of Servings: 6Recipe submitted by SparkPeople user GREENBERRY_2007.

The nutritional information for Broiled Eggplant and Tomatoes is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 252.3

• Total Fat: 8.4 g
• Cholesterol: 26.2 mg
• Sodium: 1,591.9 mg
• Total Carbs: 32.1 g
• Dietary Fiber: 3.5 g
• Protein: 13.7 g