Eggplant Tomato Bake


This is a simple, easy and low-fat recipe.

4 servings


  • 1 eggplant, sliced into 1/2 inch rounds

  • 1 tomato, sliced

  • ¼ cup grated fat-free Parmesan cheese


  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Spray a cookie sheet with non-stick oil spray. Arrange eggplant rounds on the cookie sheet and sprinkle Parmesan over the eggplant. Layer one slice of tomato on top of each eggplant round. Sprinkle with Parmesan cheese.

  3. Bake for 10 to 15 minutes.

Nutrition Facts (per serving)

55 Calories
0g Fat
9g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 55
% Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 1%
Sodium 105mg 5%
Total Carbohydrate 9g 3%
Dietary Fiber 5g 18%
Total Sugars 4g
Protein 3g
Vitamin C 8mg 39%
Calcium 78mg 6%
Iron 0mg 2%
Potassium 403mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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