• Roasted Eggplant and Cheese

    2 medium eggplants, sliced 1/4 inch thick (approx. 4 cups)
    1 medium red onion, sliced into thick rings and separated
    3/4 cup reduced fat Monterrey jack cheese, shredded
    Italian seasoning

    Arrange eggplant on a foil lined broiler pan sprayed with nonstick cooking spray. Layer sliced onions on top of eggplant and sprinkle with cheese and Italian seasoning. Broil for about 4 or 5 minutes or until eggplant is tender and cheese is melted.

    Makes approx. 6 servings
    Serving Size: 6 ounces

    Nutrients per serving:
    Calories: 59
    Total fat: 2 grams
    Saturated fat: 1 gram
    Cholesterol: 5 mg
    Sodium: 78 mg
    Carbohydrate: 6 grams
    Protein: 5 grams
    Dietary fiber: 2 grams