Eggplant Oregano
Eggplant Oregano
  • Yield: 6 servings
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Eggplant Oregano

By 2015-05-12

Key Points

  • Serving size: 212 grams
  • For the best buy, choose an eggplant with smooth skin and no soft spots.
  • To prepare eggplant, rinse, cut off the tops and peel, if desired.
  • To keep fresh, store eggplants in the refrigerator for up to 4 days.
  • Eggplants contain fiber, which helps to keep you regular.

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Ingredients

Instructions

  1. Preheat broiler or preheat oven to 450°F.
  2. Spray a baking tray with non stick cooking spray.
  3. Slice each eggplant into 6 long pieces. Place eggplant on baking tray and spray the slices with non stick cooking spray.
  4. Broil until eggplant is browned, about 2 minutes. Turn eggplant over and cook the other side until browned, about 2 minutes.
  5. In a medium bowl, combine bread crumbs, cheese, oil, garlic powder, basil and oregano.
  6. Top eggplant with tomatoes and bread crumb mixture. Broil   until the bread crumbs are browned, about 1 minute. Enjoy!
  7. Refrigerate leftovers.

 

Nutrition facts per serving

Eggplant Oregano_9-2015

Photo Credit: “Grilled Eggplant” by woodleywonderworks / CC BY 2.0