|Eggplant and Tomato Crisp
Serves 8 / A fresh-tasting and nutritious side dish with a light but delicious crust. Cooking tip: If you like more crumble on your crisps, simply double the topping recipe.
1. Preheat oven to 425°. In a small bowl, whisk together oil, vinegar, garlic, basil, oregano, salt, and pepper; brush on both sides of eggplant, bell pepper, and tomato slices. Place vegetables on a large baking sheet. Cover with foil and bake for 10 minutes. Remove foil and bake for another 10 minutes or until eggplant is tender.
PER SERVING: 233 cal, 37% fat cal, 10g fat, 2g sat fat, 4mg chol, 7g protein, 31g carb, 9g fiber, 319mg sodium