Vegetarian

Eggplant with Pesto and Tomatoes is for Dinner.

Eggplant with Pesto and Tomatoes takes 15 minutes to prepare.

Eggplant with Pesto and Tomatoes takes 15 minutes to cook.

Eggplant with Pesto and Tomatoes makes 2 servings.

The ingredients for Eggplant with Pesto and Tomatoes are:

1 large eggplant, sliced lengthwise 1/2 inch thick
2 TBS pesto
1/4 cup Veggie Shreds Mozzarelle Flavor (vegatarian cheese product)
1 can Fire Roasted Diced Tomatoes
1 TBS Parmesan Cheese

Here is how you make Eggplant with Pesto and Tomatoes:

Preheat oven to 3501. After slicing the eggplant salt the slices lightly and let sit for 3-5 minutes. 2. Grill slices (I use a George Forman Grill) till soft and lightly browned.3. Place one layer of eggplant slices in small baking dish (one that is small enought to fit in 2 layers of eggplant slices). 4. Spread 1/2 of the pesto on slices and top with 1/2 of the Veggie Sheds. 5. Add another layer of eggplant6. Spread remaining pesto on slices and pour on the can of Fire Roasted Tomatoes(undrained). 7. Top with remaining Veggie Shreds and Parmesean Cheese. 8. Bake for 15 minutes.Makes 2 servingsNumber of Servings: 2Recipe submitted by SparkPeople user JUST_FOR_ME_.

The nutritional information for Eggplant with Pesto and Tomatoes is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 240.6

• Total Fat: 10.3 g
• Cholesterol: 7.2 mg
• Sodium: 765.4 mg
• Total Carbs: 28.1 g
• Dietary Fiber: 8.9 g
• Protein: 10.2 g

The dietary needs meet for Eggplant with Pesto and Tomatoes is Vegetarian