Serves 4 – 6


This side dish is a perfect dish to pair with my Whole Snapper Baked in Salt with Lemon-Parsley Vinaigrette.


What You’ll Need:

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)


How To Put It Together:

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