- make this recipe
- user reviews (0)
-
1
small eggplant (about 12 ounces)
-
Salt
-
1
5 1/2 - 6 ounce package soft goat cheese (chevre)
-
1
tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
-
1
teaspoon onion powder
-
dash ground black pepper
-
1
tablespoon milk (optional)
-
2
tablespoons olive oil
-
Lemon-pepper seasoning or ground black pepper
-
1
small tomato, seeded and chopped
-
Snipped fresh basil
1. Wash eggplant; do not peel. Cut the eggplant crosswise into about sixteen 1/2-inch slices. Sprinkle each side of the eggplant slices lightly with salt. Place them on paper towels; let stand for 20 minutes. Blot the surfaces of the slices with paper towels.
2. In a small bowl combine the cheese, the 1 tablespoon basil, onion powder, and dash pepper. If mixture seems dry, add some of the milk.
3. Brush the eggplant slices with oil. Place the eggplant in a single layer on an unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 5 minutes. Turn; broil 3 to 4 minutes more or until tender.
4. Remove eggplant slices from oven and spread with the cheese mixture. Sprinkle with lemon-pepper seasoning or pepper. Broil for about 1 minute more or until cheese is heated through.
5. To serve, top each with chopped tomato and additional snipped basil. Makes 16 servings.
6. Make-Ahead Tip: Combine cheese mixture as directed above. Cover and chill up to 24 hours.
- Servings Per Recipe 16,
- Calories 58,
- Protein (gm) 2,
- Carbohydrate (gm) 2,
- Fat, total (gm) 5,
- Cholesterol (mg) 8,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 1,
- Sodium (mg) 88,
- Vegetables () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
