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Melanzane Alla Griglia Recipe
|Reduced calorie italian salad dressing||1⁄2 Cup (8 tbs)|
|No salt added tomato sauce||1 Cup (16 tbs)|
|Freshly ground black pepper||1⁄2 Teaspoon (Or To Taste)|
|Freshly grated parmesan cheese||2 Ounce|
Serving size: Complete recipe
Calories 495 Calories from Fat 158
% Daily Value*
Total Fat 18 g27.8%
Saturated Fat 10.2 g51.2%
Trans Fat 0 g
Cholesterol 49.9 mg
Sodium 1269.3 mg52.9%
Total Carbohydrates 58 g19.2%
Dietary Fiber 21.1 g84.3%
Sugars 28.4 g
Protein 30 g60.3%
Vitamin A 37.8% Vitamin C 72.9%
Calcium 75% Iron 28.1%
*Based on a 2000 Calorie diet
Peel eggplant and cut it crosswise in 3/4-inch slices.
Place in a medium shallow bowl.
Add dressing and herb mixture, being sure to evenly coat the slices of eggplant.
Cover and refrigerate 1 hour.
Arrange eggplant slices on a baking sheet.
Broil 3 inches from a medium-low setting about 5 minutes on each side, or until slices are tender and lightly browned.
After broiling eggplant, arrange the slices and tomato sauce in alternate layers in an 8-inch-square baking dish, seasoning each layer lightly with pepper.
Top with grated cheese.
Broil again for about 2 minutes, or until cheese is brown.