This side dish is a perfect dish to pair with my Whole Snapper Baked in Salt with Lemon-Parsley Vinaigrette.
A Baking Sheet Lined with Parchment
A Sharp Kitchen Knife
A Small Bowl for Mixing
Measuring Cups & Spoons
A Micro Plane or other Fine Grater
A Serving Platter
A Spatula
1 Medium Eggplant
3 Tbsp Fresh Basil
1 Cup Basic Tomato Sauce
2 Tbsp Capers
3 Tbsp Golden Raisins
1 1/2 Tbsp Pine Nuts
1/2 Oz Romano Cheese (Grated directly from the block)
1) Preheat oven to 425 degrees Fahrenheit.
2) Peel back the leaves of the eggplant, slice off both ends and discard them. Slice the eggplant lengthwise in about 1/4 inch slices. The end pieces will be a little wobbly so slice a ribbon-like strip off the bottom of each end piece to stabilize them. Lay the eggplant slices on the parchment-lined baking sheet.
3) Chop the fresh basil until fine. In a small bowl, stir together the tomato sauce, golden raisins and basil. Spread a small amount of the tomato mixture on top of each eggplant slice. Sprinkle each eggplant slice with a few capers, evenly distributing them between the slices. Next, do the same with the pine nuts. Grate the Romano cheese directly into each eggplant slice, just covering each one. A little Romano goes a long way; it has lots of flavor!
4) Place the eggplant in the center of the oven for ten minutes; or until golden brown on top. Transfer the baking pan to your work surface. Transfer the eggplant slices to a serving platter, placing them in a decorative fashion.
5) Serve & enjoy!
• 108 Calories
• 4 grams Protein
• 26 Grams Total Carbohydrate
• 4 Grams Dietary Fiber
• 16 Grams Sugar
• 1 Gram of Total Fat
• 0 Grams Saturated Fat
• 0 Grams Trans Fats
• 2 Grams Cholesterol
• 17% RDA Manganese
• 13% RDA Vitamin K
• 12% RDA Potassium
• 10% RDA Copper
• Glycemic Load 13
Brief mention: “Results vary. This is not medical advice. Always consult your physician before making significant changes to your diet or exercise regimen.”
