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Servings: 4 / Time: 45 minutes

INGREDIENTS:

  • 1 eggplant
  • <3/4 cup crushed tomato
  • ½ cup grated low-fat mozzarella cheese
  • Freshly ground black pepper to taste

DIRECTIONS:

  1. Wash the eggplant and cut into slices approximately ½ cm thick.
  2. Spread 1 tablespoon of the crushed tomato in the bottom of a baking dish.
  3. Then spread a layer of the eggplant slices. Cover with more crushed tomato and perform once again.
  4. Top with the remaining crushed tomato and mozzarella cheese. Bake at 350 ° F for 20 to 30 minutes;
  5. Serve as a main dish or as a side-dish to accompany meat, poultry, or fish.

Nutritional Facts – 89 kcals / 5.6g protein / 2.9g total fat / 1.8g saturated fat / 11.9g carbohydrates / 0g sugar / 4.2g fiber / 160mg sodium / 7.5mg cholesterol